Chicken and pea curry recipe

Fragrant with ginger, garlic, cumin and chilli, this easy chicken curry is sure to become a household favourite.

Recipe from Cooking on a Bootstrap by Jack Monroe, available to buy now (Bluebird, £15.99).

Ingredients

Details

  • Cuisine: British
  • Recipe Type: Curry
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 40 mins
  • Serves: 4

Step-by-step

  1. Gently heat half the oil in a medium pan. Add the onion, ginger, garlic and chilli (discard the seeds if you don’t like too much heat). Season and cook over low, slow heat for a few minutes.
  2. Add the flour and spices, and stir well. When the onion is coated in the flour and spices, add a splash of stock and stir well to form a rough paste. Add a splash more stock to thin and stir through for a minute.
  3. Remove from the heat and blitz to a paste in a blender or food processor.
  4. Return to the heat and continue to add the stock, stirring vigorously to prevent lumps. Set to one side.
  5. Add the rest of the oil to a new pan and cook the chicken over high heat, turning it to seal the edges.
  6. Pour over the sauce, bring to the boil, cover, reduce to a simmer and cook for 30 minutes, until it has thickened and the chicken is cooked through. Stir occasionally, and add more water if needed.
  7. Add the peas a few minutes before serving.

This recipe is from Cooking on a Bootstrap by Jack Monroe, available to buy now (Bluebird, £15.99). Photography by Mike English.

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