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curry corner VISHAL GAIKWAD.

The royal baby has arrived - how exciting! On Tuesday evening I was glued to the TV news coverage of "baby Cambridge".

Sitting in my pyjamas sipping peppermint iced tea, I waited impatiently for the royal couple to appear with their bundle of joy.

Finally Prince William and the Duchess of Cambridge opened the hospital doors and stepped down to meet the eager press with the tiny future king.

Their appearance was perfectly orchestrated; the proud parents wore coordinated baby blue outfits and confidently answered everyone's questions.

I can't remember much else as my mind drifted away and calculated that I'd most likely be in my 70s when Prince George becomes king!

However, old age doesn't bother me as I'm sure I'll look 35 with the help of this year's Apprentice winner Dr Leah's proposed Botox high street clinics.

Once the royals disappeared in their black Range Rover, my mind regained focus and I began pottering around in my kitchen.

I wanted to make a delish dinner to celebrate the new royal arrival, so I prepared this week's recipe for chicken and green pea curry.

It combines succulent chicken thighs with a fragrant green pea-based sauce. The green peas are ground to a paste to give this curry a smooth, creamy wholesome quality.

Serve on a bed of saffron infused basmati rice for a royal seal of approval.

A Royal chicken and green pea curry Serves 4 | 8 chicken thighs | 200g frozen garden peas | 2 red onions, thinly sliced | 1 red pepper, sliced | 5 cloves garlic, minced | 1/2 inch ginger, grated | 2 tsp garam masala | 1 tsp turmeric | 1 tsp cumin powder | 1 tsp cumin powder | 100g fresh coriander, chopped | 4 green chillies, sliced | 10 fresh curry leaves | 1 cinnamon stick | 400ml chicken stock | 2 large tomatoes, finely chopped | Salt/pepper to taste | 2 tbsp cooking oil Method | Pour the cooking oil in a large saucepan and place over a medium flame. After a minute put in the sliced onions and fry until lightly browned. Add ginger and garlic. Fry for 30 seconds.

| Now add the red pepper, green chillies, tomatoes, peas and fresh coriander. | Cover the pan and let the contents simmer for 10-15 minutes or until the peas have softened. | Place all the pan's contents in a blender with some water and whizz to a fine paste.

| Put another saucepan with a touch of cooking oil over a medium flame.

| After a few seconds add the turmeric, cumin powder, coriander powder and cinnamon stick. Fry for 10 seconds. Add pea paste and chicken stock. | Bring the curry sauce to the boil and put in chicken thighs.

| Cover the saucepan and simmer for 45 minutes or until the chicken thighs are tender.

| Once cooked, season to taste and garnish with some coriander leaves.

| Serve immediately with bowls of basmati rice.

Curry Corner features produce from Madhav's Indian spice shop 57 Lower Cathedral Road, Canton, Cardiff
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Title Annotation:Features
Publication:South Wales Echo (Cardiff, Wales)
Date:Jul 26, 2013
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