Try these comfort food recipes to enliven your stay-at-home days – Parvathy Menon
Chicken peas curry (4 servings)
For the curry
- 1 tbsp oil
- 1 tbsp kurma paste (see below)
- 8-10 pieces boneless chicken
- 300 gm chopped sweet potatoes
- 6 tbsp red lentils
- 300 ml coconut milk
- 200 gm frozen peas
- 200 gm cherry tomatoes
- 300 gm cooked rice or roti, to serve
For the kurma paste
- 1 tbsp cumin
- 1/3 cup cashews
- 1/4 cup tomato puree
- 1/4 cup chopped fresh coriander
- 2 crushed garlic cloves
- 2 tbsp desiccated coconut
- 1 tbsp garam masala
- 3 tsp finely grated fresh ginger
- 2 tsp ground coriander
- 2 tsp chilly powder
- 2 tsp turmeric powder
- 1/4 cup oil
For the kurma paste
- Fry the cumin in a pan over medium heat. Cook, stirring for 1-2 minutes or until aromatic.
- Blend the cumin, cashews, tomato puree, fresh coriander, garlic, coconut, garam masala, ginger, ground coriander, paprika and turmeric until coarsely chopped.
- Add the oil and blend until a smooth paste forms.
- To store the paste, transfer to a clean screw-top jar and cover with a layer of oil. You can store the paste in the fridge for up to one month.
- Heat the oil, stir in the kurma paste and fry for 30 seconds. Stir in the chicken, and add the sweet potatoes and lentils until mixed well. Add 300 ml water and the coconut milk. Bring to boil, then simmer for 15-20 minutes or until the chicken and sweet potato are well cooked and the consistency of the sauce is slightly thickened.
- Add the peas, boil and simmer for a further 2 minutes, then add the tomatoes and cook for ten minutes. Serve with steamed rice or roti.
Health benefits: Sweet potatoes are rich in vitamin C and B6, important for optimal functioning of the brain and nervous system. They’re also a good source of potassium and magnesium, which improves heart health. One sweet potato has about four grams of plant-based fibre, which helps maintain healthy body weight.
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