Chicken and pea curry recipe
Fragrant with ginger, garlic, cumin and chilli, this easy chicken curry is sure to become a household favourite.
Recipe from Cooking on a Bootstrap by Jack Monroe, available to buy now (Bluebird, £15.99).
Ingredients
- 4 tbsp vegetable oil
- 1 large onion, sliced
- 1 chunk of fresh root ginger, peeled and finely chopped
- 4 fat garlic cloves, finely chopped
- 1 small red chilli, finely chopped
- 1 pinch salt and cracked black pepper
- 2 tsp plain flour
- 1 tsp turmeric
- 1 tsp cumin, seeds or ground
- 1 tsp ground coriander
- 1 chicken stock cube dissolved in 500ml (17floz) boiling water
- 3 chicken thighs
- 3 chicken drumsticks
- 100 g frozen peas
Details
- Cuisine: British
- Recipe Type: Curry
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 40 mins
- Serves: 4
Step-by-step
- Gently heat half the oil in a medium pan. Add the onion, ginger, garlic and chilli (discard the seeds if you don’t like too much heat). Season and cook over low, slow heat for a few minutes.
- Add the flour and spices, and stir well. When the onion is coated in the flour and spices, add a splash of stock and stir well to form a rough paste. Add a splash more stock to thin and stir through for a minute.
- Remove from the heat and blitz to a paste in a blender or food processor.
- Return to the heat and continue to add the stock, stirring vigorously to prevent lumps. Set to one side.
- Add the rest of the oil to a new pan and cook the chicken over high heat, turning it to seal the edges.
- Pour over the sauce, bring to the boil, cover, reduce to a simmer and cook for 30 minutes, until it has thickened and the chicken is cooked through. Stir occasionally, and add more water if needed.
- Add the peas a few minutes before serving.
This recipe is from Cooking on a Bootstrap by Jack Monroe, available to buy now (Bluebird, £15.99). Photography by Mike English.
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