This combination of Peas with Chicken into a curry form is simply yummy. I made use of dried white peas to make this delicious gravy. So go ahead and give it a try. Very easy and an awesome preparation, it can be enjoyed with any form of rice or Indian bread, including dosa, appam, idiyappam, etc.
- 400 gms. chicken curry cut
- 1/2 cup dried white peas, soaked overnight
- 3 tbsp. oil
- 1-2 bay leaves
- 1" cinnamon
- 2 green cardamoms
- 4 cloves
- 1 tsp. cumin seeds
- 1 onion, sliced
- 1 tbsp. ginger-garlic paste
- 1 tsp. tomato paste
- 1 tsp. red chili powder
- 1/2 tsp. turmeric powder
- salt to taste
- 1 tbsp. roasted coriander-cumin powder
- 1 tsp. garam masala powder
- 1 tomato, chopped
- 1 tsp. ghee
- 1 tsp. kasuri methi (dry fenugreek leaves), crushed
- 1 tbsp. coriander leaves to garnish
Pressure cook the soaked white peas in 1 1/2 cups water for 5 minutes on a low flame after the first whistle or till it is soft. Keep aside.
Make a paste of the ginger-garlic paste, tomato paste and all the dry spices with some water. Keep aside.
Heat 1 tbsp. oil and saute the chicken till light brown. Drain and keep aside. Heat the remaining oil and temper with bay leaves, cinnamon, cardamoms, cloves and cumin seeds.
Saute for a few seconds and then add the onion. Fry till it turns light brown. Add the spice paste and saute till the oil separates.
Now add the tomatoes and fry till it is mashed. Add the fried chicken and 1 cup water or as needed. Cover and simmer till it is cooked and the chicken is tender.
Add the boiled peas and simmer further for 2-3 minutes. Adjust water accordingly. When done, switch off the flame and add the ghee and kasuri methi.
Mix well and garnish with coriander leaves. Serve as a side dish with plain steamed rice, jeera rice, plain biryani, pulao, naan, kulcha, tandoori roti, paratha or just plain chapatti. It can also be relished with dosa, uttapam, appam or idiyappam.