Garam Masala Curried Chicken With Pineapple and Peas
Ready In: 1 hr 10 mins
Serves: 4-6
Ingredients
- 3 lbs skinless chicken, jointed
- 2 ounces ghee (clarified butter)
- 1⁄2 teaspoon ground black pepper
- 3 bay leaves, crumpled up
- 1 tablespoon turmeric
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon clove
- 1 teaspoon cardamoms, split open at one end
- 1⁄2 teaspoon cumin powder
- 1 tablespoon garam masala
- 1 teaspoon ground ginger
- 1⁄2 teaspoon ground cinnamon
- 4 garlic cloves, chopped
- 2 onions, chopped
- 1 tablespoon tomato paste
- 1⁄2 cup coconut milk
- 1⁄2 cup water
- 1 chicken stock cube
- 2 slices pineapple, cut into 8 pieces (tinned )
- 1⁄4 cup frozen peas
Directions
- Heat the Ghee in a pot and fry all of the spices with the garlic.
- Add the chicken and brown it all over, then add the onion. Cook over low heat for 20 minutes.
- Stir in the remaining ingredients and simmer till the chicken is tender.
- At this point I often add a couple of hard boiled eggs cut in half.
- Serve with a good rice dish and mango chutney.
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