Lucky Recipes

Non-Mexican

Sazzy's Spicy Chicken & Pea Curry


  • Cooking Time: 1 hour
  • Difficulty: Medium
  • Serves: 2 with leftovers
Sazzy's Spicy Chicken & Pea Curry

Ingredients

• 300g cooked shredded chicken (just grab from the deli counter in the supermarket)

• 1 large white onion (roughly chopped)

• 6 garlic cloves (roughly chopped)

• 50g ginger (peeled)

• 1 habanero (or your standard chilli if you can’t handle the spicy jandal)

• 4 tablespoons canola oil

• 1 teaspoon Lucky Taco Chilli Salt

• 2 teaspoons cumin seeds

• 1 teaspoon fennel seeds

• 1 x cinnamon stick

• 1 teaspoon chilli flakes

• 2 teaspoons hot curry powder

• 1 teaspoon garam masala

• 1 teaspoon turmeric

• 1 teaspoon ground coriander

• 1 teaspoon caster sugar

• Juice of 1 lime

• 1 tablespoon Heinz tomato ketchup

• 400g can chopped tomatoes

• 250ml hot chicken stock

• 1 level teaspoon flaky sea salt

• 1 x cup frozen peas

• 1 cup long grain white rice

• 2 x poppadoms

• We like some Mango Pickle on the side for sweetness too!

Method

• Chuck the onion in a food processor and blitz. Add in approx a tablespoon of cold water until it forms a slack paste.

• Remove the onion paste and set aside in a bowl.

• Then repeat the process with the garlic, ginger & chilli. Add a tiny bit of water to combine the 3 ingredients into a paste. Set aside in a separate bowl.

• This curry is all about stages. Adding the right thing at the right time at the right heat. And allowing each of the ingredients to cook to release maximum flavour.

• Heat canola oil in a large frying pan. Set over a medium heat.

• Combine the cumin seeds, fennel seeds, cinnamon & chilli flakes. Add to the pan in one go. Swirl everything around until fragrant. About 30 seconds should do it.

• Add onion paste. It should splutter. This is good! It should splutter! Make sure it’s well ventilated (or cover your mouth), because it gets high when you add the onion.

• Cook down for a few minutes. You want to cook all the water out of the onion. The onion should be just starting to turn a light golden brown, quickly add the garlic, ginger & chilli. Keep everything moving in the pan. Stir well.

• Add the garam masala, turmeric, chilli salt, ground coriander, sugar & curry powder. Cook for about 30 seconds until the dry spices become fragrant.

• Add Heinz tomato ketchup, lime juice & canned tomatoes.

• Cook on medium low heat for about 10 minutes.

• Then add the chicken stock & frozen peas. Cook for another 10 minutes.

• Add salt. Stir well.

• TASTE. TASTE. TASTE.

• Taste good?

• We’re a bit lame and rely our loved & trusted rice cooker to cook rice. Get one. They’re awesome. Or follow the on-pack instructions.

• I put about 6 cardamon pods into the rice cooker with the water, so they infuse into the rice. It’s really subtle, but adds a nice flavour.

• We grill our poppadoms. But check out the on-pack instructions and go for gold!

• When the rice is ready, divide between 2 plates of bowls and spoon over the spicy hot goodness.

• Either crumble or serve your poppadoms on the side. And add a blob of mango pickle on your plate! (You won't be sorry).

• I like to toast some flaked almonds and chuck those over the top for added texture!

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