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Chicken and pea madras curry
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Cozy up this winter with a comforting chicken and pea madras curry.
Ingredients:
  • 18.40 gm vegetable oil
  • 600g chicken thigh fillets, halved
  • 1 brown onion, halved, sliced
  • 2cm piece fresh ginger, peeled, finely grated
  • 115.50 gm madras curry paste
  • 410g can finely chopped tomatoes with tomato paste
  • 250.00 ml frozen peas
  • 166.65 gm pure cream
  • 125.00 ml plain yoghurt
  • 80g baby spinach
  • Steamed Basmati rice, to serve
  • Pappadums, to serve
Instructions:
  • In a large saucepan over medium-high heat, heat oil until shimmering. Brown chicken in batches for 2 minutes each side until golden. Transfer to a plate. Lower heat to medium, add onion, garlic, and ginger. Sauté for 5 minutes until onion softens. Stir in curry paste and cook for 1 minute until aromatic.
  • Add the chicken back into the pan along with tomatoes and 1/2 cup of water. Allow the mixture to come to a boil, then lower the heat to a simmer. Cook partially covered for 30 to 35 minutes until the chicken is fully cooked.
  • Combine peas, cream, and yogurt in the pot. Simmer for 5 minutes until peas are tender. Wilt in spinach. Serve with rice and pappadums.

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