Chicken Curry With Potatoes and Peas
South Indian Chicken Curry
A classic south-Indian recipe made easy
Growing up as an Indian descendant in South Africa, my very culturally-inclined mom ensured I got "proper" food daily–meaning it had to be a curry or the world would stop spinning. The curries were absolutely delicious... but I didn't appreciate it at the time. What little kid wants to eat a hot curry? Not me, that's for sure. I would drag my feet to the dinner table, complain, whine and try my best to get out of eating the curry. I would have much rather preferred non-spicy Italian food, like a pizza! I was not that lucky, because not only was pizza not considered ''proper food'', it was also considered un-nutritious compared to the mass of immune-boosting ingredients that go into a curry. Spices such as cinnamon, turmeric, garlic, cumin–all super-food qualities that would kick the cold and flu right out of your system!
Anyway, now I'm an adult, and since my infantile, non-exploratory/boring palette has changed for the better and become more adventurous, I love a good curry now and then, (much to my mother's delight). It is truly satisfying, not too spicy (because I am the queen of my castle), and also one heck of an immune-booster what with the garlic and ginger and spices and protein-packed too... and its also tastier than a soup for those days when you just need a pick-me-up.
So here is the recipe for making a satisfying meal that is a feast for your taste-buds and sure to impress your guests at how badass you are! Also, these ingredients aren't hard to find. They ought to be found in the regular spice section, or the ''exotic'' isle of your grocery store.
- 1 large onion
- 3 tomatoes
- 1 tbs crushed garlic
- 1 tbs ginger
- 1 tbs curry paste, optional
- 1 tbs curry powder, any kind will do and you can add more if you want it spicier
- 1 tbs rough/kosher salt
- 2 bay leaves
- 1 tsp turmeric
- 1 tbs vegetable oil, olive oil works fine too
- 4 potatoes, cut in halves
- 1 handful peas, fresh or frozen
- 1 handful cilantro/coriander, for garnishing
- 1 kg/2lbs chicken pieces
- Chop up your tomatoes and onion and add to your heated oil in a large pot on low heat, and saute for about two minutes then add your garlic, ginger and rest of the spices including the bay leaves and saute for another two minutes.
- Add your chicken pieces and saute for another 2 - 3 minutes.
- Add potatoes and salt, pour in 4 - 5 cups of water, cover with a lid and let cook for about 30 minutes on medium heat, stirring occasionally.
- After chicken and spices have just about cooked after 30 minutes or so, add your peas and simmer for another 10 minutes on medium heat. Add chopped cilantro/coriander during the last 4 minutes, and add more after cooking as a garnish.
- Serve on a bed of rice or with naan breads.
Chicken curry when ready
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