Chicken Curry with Green Peas and Carrots

Chicken with sweet green peas, and crunchy carrots — and turning them into a delicious, soul-satisfying curry that’s perfect for any day of the week!

Ingredients

For the Chicken Curry:

600 grams chicken, cleaned and washed well

120 grams shelled green peas

1 large orange carrot, chopped

For the Ground Paste:

20 grams fresh turmeric

15 grams fresh ginger

20 grams garlic cloves

2–3 green chillies

1 tbsp dry fenugreek leaves (kasuri methi)

1 onion, sliced (approx. 100 grams)

Other Ingredients:

2 medium onions, sliced

2 medium tomatoes, chopped

1/2 tsp vinegar

Clarified butter (ghee), as needed

Spices:

1 tsp coriander powder

1/2 tsp cumin powder

2 tsp Shan chicken biryani masala powder

Salt, to taste

Method

1. Prepare the Ground Paste:

Grind together the turmeric, ginger, garlic, green chillies, kasuri methi, and sliced onion with just enough water to form a smooth paste. Set aside.

2. Heat clarified butter in a pan. Add the sliced onions and sauté until golden brown. Add in the chopped tomatoes and cook until soft and mushy.

3. Mix in the coriander powder and cumin powder. Stir briefly, then add the ground paste. Sauté the masala until the raw smell disappears. Add about 1/2 cup water and cook for a few minutes.

4. Stir in the Shan chicken biryani masala powder. Add the chicken pieces and salt to taste. Cook for 2 minutes to coat the chicken well in the masala.

5. Toss in the green peas and chopped carrots along with just enough water to cover. Cook until the chicken and vegetables are done.

6. Add the vinegar and simmer for another 2 minutes. Adjust seasoning if needed.

Serve hot with steamed rice, jeera rice, chapatis. This curry also pairs well with a simple salad or raita on the side.

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