750g cubed chicken fillet1 medium onion (chopped)3 tblspns oil½ teaspoon whole Jeeru (Cumin) 1 ¼ cup liquidised tin tomato or passatta2 ½ cups sugar snap peas (cut in half)1 cup petit pois peas¼ cup chopped coriander1 teaspoon salt (taste if more/less is needed)1 teaspoon chilli powder½ teaspoon arad (Turmeric) 1 ¼ teaspoon dhana Jeeru (Cumin) powder2 teaspoon chopped garlic1 teaspoon chopped ginger
1.) Cook onions in oil with the whole jeeru (cumin).2.) When the onions are soft, add the tomato or passatta, salt, chilli, arad (Turmeric), dhana Jeeru (Cumin), ginger and garlic - cook for 2-3 minutes then add the chopped coriander.3.) Leave to cook on medium heat for 10-15 minutes until the masala thickens and the oil comes to the top.4.) Add the chicken, mix and cook for 10-15 minutes.5.) Add the sugar snap peas and cook for a further 10-15minutes.6.) Add the petit pois, mix and continue to cook on medium heat for 5-7 minutes until the petit pois are cooked through.7.) Serve with roti and atchaar.
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