1lb of lean ground chicken
3-4 large potatoes peeled and cut into chunks
1 cup of frozen peas
12-15 curry leaves
2-3 pandan leaves (rampe)
1 (1inch cinnamon stick)
4 green cardamom pods
1 tsp fennugreek seeds
1 medium onion chopped
green chilies or bell pepper diced
1 Tbs grated ginger
2-3 cloves grated fresh garlic
1 tsp - 1 Tbs red chili powder (to taste)
1/2 tsp turmeric powder
2 Tbs curry powder
2-3 cups water
1-2 tsp apple cider vinegar
1/2 cup coconut milk or cow's milk
salt and black pepper to taste (season with salt throughout dish)
Note: Like in all curry dishes, do not eat the cloves, cardamoms, cinnamon stick, pandan leaves. They are only for flavoring.
Heat 2-3 Tbs of canola oil in a large pan on medium-high heat. Next add the curry leaves, pandan leaves, cinnamon stick, cloves, cardamoms and fennugreek seeds. Fry for 1 minute. Next add the onions and peppers and saute for 2-3 minutes until onions soften.
Move onion and frying ingredients to the side in the pan and add the chicken to pan. Brown meat. Next add salt, garlic, ginger and black pepper and cook for several minutes.
Next add potatoes and toss with all ingredients. Then add the chili powder, curry powder and turmeric and mix with all ingredients for another few minutes.
Add about 2 cups of water (enough to cover the potatoes) to pan and place lid on to simmer for 15-20 minutes. When potatoes are fork tender taste for salt (you will need to add salt again because the potatoes will have absorbed a lot of it). Then add milk (of choice) and frozen peas. Cook for a few more minutes and serve hot. Eat with rice, bread, roti, noodles... etc.. Serves 4-6 Enjoy.
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