This recipe offers a delightful twist on a classic chicken curry, featuring a rich and creamy sauce infused with aromatic spices.
Heat the ghee in a wok over medium heat.
Ensure the ghee is hot but not smoking before adding other ingredients.
Add the chopped onion and sauté until translucent.
Stir frequently to prevent the onion from browning.
Add the minced ginger, garlic, and red chilies, and cook for another minute.
Reduce heat slightly to avoid burning the garlic.
Stir in the turmeric, cumin, and curry powder, and cook for 2 minutes.
Add a splash of water if the spices start to stick.
Blend the sautéed mixture with the tomatoes until smooth.
Allow the mixture to cool slightly before blending to avoid splattering.
Return the blended sauce to the wok and simmer for 15 minutes.
Stir occasionally to prevent sticking.
Coat the chicken pieces in cornflour.
Shake off excess cornflour to avoid clumping.
Cook the chicken in the wok until lightly browned.
Cook in batches if necessary to avoid overcrowding the wok.
Add the peas and cook for another 2 minutes.
Ensure the peas are heated through but still retain their color.
Combine the chicken and peas with the sauce and heat through.
Taste and adjust seasoning if necessary.
Serve the curry hot with rice or bread.
Garnish with fresh cilantro for added flavor.
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