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Growing Chefs! Ontario Chicken Curry with Green Pea Pulao

Chicken Curry with Green Pea Pulao

“Tender chicken and potatoes simmered in a rich, warmly spiced tomato and cream sauce, served with fragrant rice and green peas.”
Difficulty
Intermediate
Yield
10 - 12 portions

Chicken Curry

Ingredients
1 kilogram boneless chicken thighs5 cups Spanish onions, sliced1/3 cup ginger, minced1/2 cup garlic, minced1 1/2 cups potatoes, diced2 cups canned tomatoes, diced1/2 cup cilantro, chopped1/2 cup lemon juice2 cups 35% cream1 cup chicken stock2 tablespoons cumin2 tablespoons coriander6 cardamom pods2 tablespoons fennel seeds5 bay leaves1 tablespoon whole cloves3 tablespoons black peppercorns2 tablespoons onion powder2 tablespoons garlic powder2 tablespoons turmeric2 tablespoons red chilli powder2 tablespoons paprika1/2 cup grapeseed oil Salt to taste

Green Pea Pulao

Ingredients
2 1/2 cups basmati rice2 tablespoons ghee or grapeseed oil4 whole cloves1 1/2 teaspoons cumin1 1/2 teaspoons black peppercorns3 bay leaves3/4 cup green peas Salt to taste
Equipment
Large pot x2Large frying panStrainerFood processorCutting boardChef's knifeMeasuring cupsMeasuring spoonsWooden spoonMixing bowls, various sizesFoil pansDish towelsTasting spoons

Directions

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Cut the chicken thighs into bite-sized pieces, about 1½ inches.

Season the chicken lightly with salt, 1 teaspoon turmeric, 1 teaspoon red chilli powder, and the juice of 2 lemons. Set aside.

Slice the onions. Mince the ginger and garlic. Dice the potatoes.

Chop the cilantro and juice the remaining lemons.

Measure out the spices, cream, stock, tomatoes, rice, and peas.

Rinse the rice until the water runs mostly clear.

Get Cooking!

For the curry, roast the cumin, coriander, fennel seeds, black peppercorns, cardamom pods, cloves, and bay leaves in a large frying pan with no oil over medium heat for 1 – 2 minutes, until fragrant. Let cool slightly, then grind with a food processor. 

Heat the oil in a large pot over medium heat. Add the sliced onions and a generous pinch of salt. Cook for 15 – 20 minutes, stirring regularly, until soft and deep golden brown. Add a splash of water if the onions begin to stick.

Stir in the ginger and garlic. Cook for 2 – 3 minutes. Lower the heat. Add the ground spices, onion powder, garlic powder, paprika, and the remaining turmeric and red chilli powder. Cook for 1 – 2 minutes, stirring constantly.

Add the chicken and stir to coat it in the spices. Pour in the tomatoes, scraping up any browned bits from the bottom of the pot. Cook for 5 – 7 minutes, until the tomatoes break down.

Add the potatoes and chicken stock. Bring to a simmer, cover, and cook over medium-low heat until the potatoes are tender and the chicken reaches an internal temperature of 165°F, about 20 minutes.

Reduce the heat to low. Stir in the cream and simmer gently for 3 – 5 minutes. Do not let the sauce boil rapidly.

Turn off the heat. Stir in the remaining lemon juice and chopped cilantro. Taste and adjust the salt and acidity.

For the rice, bring a large pot of water to a boil. Add the cloves, cumin, black peppercorns, bay leaves, and salt to taste.

Add the rinsed rice and cook until tender, following the package directions. Drain well and remove the whole spices.

Warm the ghee or oil in the pot. Add the green peas and cook until heated through. Add the drained rice and gently mix until the peas are evenly distributed. Taste and adjust the salt.

Serve the chicken curry with the green pea pulao.