Thursday, Dec 20 2007

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Chicken-Peas Curry

By Mohita Prasad

Ingredients

Minced chicken meat - 500 gm. Matar (green peas) - 200 gm.
Oil
Salt - to taste

For Curry:
Jeera - 1/2 tsp
Dried red chilly- 2 (chopped finely)
Onion - 2 medium size (chopped finely)
Ginger Garlic paste - 1 heaped tbsp
Dhania patta - 1 bunch (chopped)

Powdered masala:
Haldi powder- 1tsp
Jeera powder- 1 tsp
Dhania powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala powder - 1 tsp
Tandoori masala powder - 1 tsp (optional)

For matar :
Jeera - 1/4 tsp
Haldi powder- 1/2 tsp
Red Chilly powder- 1/2 tsp

Method:

1. In a pressure cooker, heat oil.
2. Put jeera, tejpatta, dried red chilly in it.
3. When jeera begins to splutter, add onion to it and fry it till golden brown.
4. Add ginger garlic paste.
5. Saute for 2 minutes.
6. Add all the powdered masalas and tomato and saute for 5 minutes, till masala starts to leave oil.
7. Add chicken keema to it and saute for 5 minutes. Add salt.
8. Add 2 cups water
9. Pressure cook on high till the cooker whistles.
10. Then reduce flame and cook for 18 minutes.
11. Let the pressure cooker cool on its own.
12. Put oil in a karaahi.
13. Add jeera, when jeera begins to splutter, add matar.
14. Saute for 2 minutes, then add the haldi powder, red chilly powder, and salt. Cover the karaahi.
15. Let the matar cook on slow flame for 7 minutes.
16. Put off the flame.
17. Open the naturally cooled pressure cooker, add the fried matar, close the cooker again and cook for 1 minute.
18. Put off the flame. Garnish with chopped dhania patta.
19. Serve with steaming rice or chapaatis.

Non Veggies Index     Bihari Dishes

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