• Margaret Hirsch

CHICKEN, PEAS & POTATO CURRY

We recently hosted Rajen an avid foodie from Curries of South African Indian People who showcased one of his favourite dishes:




1 WHOLE CHICKEN CUT INTO PIECES 1⁄4 CUP OF PEAS 2 POTATOES PEELED AND INTO 8 PIECES 2 RIPE TOMATOES GRATED 1 SMALL ONOIN FINELY SLICED 1 TEASPOON GROUND GINGER/ GARLIC 4 CURRY LEAVES OPTIONAL 1 CINANAMON STICK 1 BAY LEAF 2 TO 3 TABLESPOON OF MIX MASALA WHICH INCLUDES KASHMEER CHILLI POWDER 1/4 TEASPOON OF JEERA, DHANAI, SOMP, CINNAMON POWDER,GARAM MASALA 3 TO 4 TABLE SPOONS OF OIL SALT TO TASTE DHANIA TO GARNISH



METHOD:

  • PLACE POT ON A STOVE, POUR IN THE OIL AND HEAT

  • ADD THE ONOIN AND WHOLE SPICE TO FRY

  • ADD THE MIX MASALA, TOMATOES, GINGER AND GARLIC,CURRY LEAVES

  • MIX GENTLY MUST BE ON MEDUIM HEAT SO SPICES DON’T BURN

  • ADD THE CHICKEN SALT TO TASTE MIX AND LEAVE TO COOK FOR 10 MINUTES

  • ADD THE PEAS AND POTATOES AND MIX AND LET IT COOK UNTIL THE POTATOES ARE SOFT WITH THE PEAS

SERVE AND ENJOY!

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