Chicken-Peas Curry

Recipe by
Total Time:
30-45 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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How to Make Chicken-Peas Curry

  • Heat oil in a pressure cooker.
  • Put jeera, tejpatta, dried red chilly in it.
  • When jeera begins to splutter, add onion to it and fry till golden brown.
  • Add ginger-garlic paste. Saute for 2 minutes.
  • Add all the powdered masalas and tomato.
  • Saute for 5 minutes till masala starts to leave oil.
  • Add chicken keema to it and saute for 5 minutes.
  • Add salt. Add 2 cups water
  • Pressure cook on high till the first whistle.
  • Then reduce flame and cook for 18 minutes.
  • Let the pressure cooker cool on its own.
  • Put oil in a karahi.
  • Add jeera. When jeera begins to splutter, add matar.
  • Saute for 2 minutes, then add the haldi powder, red chilli powder, and salt. Cover the karahi.
  • Let the matar cook on slow flame for 7 minutes.
  • Add the fried matar to the contents in the pressure cooker.
  • Close and cook for 1 minute.
  • Garnish with chopped dhania patta.
  • Serve with steaming rice or chapattis.