Indo-style Chicken with Peas

Ingredients

In this Indo adaptation, we infuse the dish with the vibrant flavors of Indian cuisine. The original Pollo arvejado from Chilean cuisine is typically prepared with white wine and oregano, whereas our Indo-style version incorporates a blend of aromatic spices such as cumin, coriander, turmeric, and garam masala. The tomato-based sauce is enriched with coconut milk to create a creamy and luscious texture. The addition of peas adds a fresh and vibrant element to the dish, enhancing its overall flavor profile. We alse have the original recipe for Pollo arvejado, so you can check it out.

• 500g (1.1 lb) boneless chicken, cut into pieces 500g (1.1 lb) boneless chicken, cut into pieces
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tomatoes, pureed 2 tomatoes, pureed
• 1 cup (200ml) coconut milk 1 cup (200ml) coconut milk
• 1 cup (150g) peas 1 cup (150g) peas
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until golden brown.
2. 2.
   Add the minced garlic and grated ginger to the pan. Cook for another minute until fragrant.
3. 3.
   Add the chicken pieces to the pan and cook until they are lightly browned on all sides.
4. 4.
   In a small bowl, mix together the cumin powder, coriander powder, turmeric powder, garam masala, and salt. Sprinkle this spice mixture over the chicken and stir well to coat.
5. 5.
   Pour in the tomato puree and coconut milk. Stir to combine all the ingredients.
6. 6.
   Reduce the heat to low, cover the pan, and let the curry simmer for about 20 minutes or until the chicken is cooked through and tender.
7. 7.
   Add the peas to the curry and cook for an additional 5 minutes until they are heated through.
8. 8.
   Garnish with fresh cilantro and serve hot with steamed rice or naan bread.

Treat your ingredients with care...

• Chicken — Ensure that the chicken is cut into evenly sized pieces to ensure even cooking.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Fresh cilantro — Rinse the cilantro thoroughly and pat it dry before using. Use the leaves and tender stems for garnish.

Tips & Tricks

• For a spicier curry, add a chopped green chili along with the garlic and ginger.
• If you prefer a thicker sauce, simmer the curry uncovered for a few extra minutes to allow it to reduce.
• Feel free to add other vegetables such as bell peppers or carrots to the curry for added texture and flavor.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of garam masala.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Indo-style Chicken with Peas hot over steamed rice or with freshly baked naan bread. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Present the Indo-style Chicken with Peas in a deep serving dish, allowing the vibrant colors of the curry and peas to shine through. Sprinkle some chopped cilantro on top for an appealing finishing touch.