Curry leaves are a celebrity ingredient in India. These are not only extensively used in South-Indian cuisine, but are increasingly getting more and more popular in not only other Indian states, but in other parts of the world.
Even in Western India, such as Mumbai, one can always spot a good amount of fresh curry leaves in the wet market. Since it is widely used in many Indian homes, many homemakers rather consider keeping a curry plant at their home for the sake of convenience. One should always buy fresh curry leaves. Dry curry leaves (which lack their characteristic smell) are also sold commercially in some countries, but are not really worth using in this form in Indian cooking. To keep these fresh longer, the curry leaves are wrapped in paper (non-glazed) and refrigerated.
I am lucky that I have a few Indian stores here who sell fresh curry leaves! I always keep them handy and use them while making dals and curries!
Well, speaking about curries, sometimes, there is nothing as comforting as the chicken curry. When cooked with fresh, green peas and red lentils, the taste and the appearance of the curry improve dramatically. The curry leaves infuse a subtle aroma to the dish, combined with the mildly spicy whole mustard and cumin seeds.
Chicken Curry with Peas
- Chicken pieces (medium-sized): 8–10
- Peas: 100 g
- Curry leaves: 15
- Mustard seeds: ½ tsp
- Cumin seeds: ½ tsp
- Asafoetida (hing): 3 pinches
- Turmeric powder: ½ tsp
- Lime juice: 1 tbsp
- Tomato: 1
- Boiled split red lentils: ½ cup
- Onion (finely chopped): ¾ cup
- Garlic (finely crushed): 2 tbsp
- Green chilli paste (optional): 1 tsp
- Sugar: ¼ tsp
- Salt (divided): 1 tsp
- Warm water: ½ cup
- Oil: 3 tbsp
Method of preparation:
Marinate the chicken with turmeric powder and half the salt for 30 min.
Heat the oil to its smoking point. Add the cumin seeds, mustard seeds and curry leaves in that order. Add the onion and sauté for 5 min. Add the finely crushed garlic, asafoetida and green chilli paste now. Continue to sauté for 5 min or until the onion turns brown.
Add the marinated chicken to this. Mix well and cover the lid. Cook for 15 min, stirring occasionally.
Add the peas, boiled lentils and the paste of one tomato to this. Also, add the salt and sugar at this stage.
Add the warm water, mix well and boil the curry for 10 min. Switch off the gas and add the lime juice now.
Serve this with idli, dosa, steamed rice or roti.
On a different note, I would like to thank Veronica of Veronica’s Kitchen to pass on the “Cherry on Top Blog Award” to me. Veronica’s blog is worth visiting and I’m sure you’ll be amazed by her recipes. Do stop by her beautiful blog!
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