Creamy Chicken Curry and Spinach in Split Pea Sauce

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The sky is cloudy today. Although it is not raining yet, I am really hoping for it. Oh I miss the rain, and how it makes me feel like living in the dream. To make the delicious meal to suit my hope for rain, I make the most creamy delicious chicken curry and spinach in split pea sauce, serve them hot with rice. It is so yummy, my baby asks for the second plate.

 

Creamy Chicken Curry

Ingredients: (4 servings)

300 gm Boneless chicken- cut into bite sizes

150 gm Potato- diced medium size

2 tbsp curry powder

1 1/2 cup coconut cream

1 tsp salt

Heat 1/2 cup coconut milk and curry powder in the medium sauce pan. Stir continuously until the spices fragranced.

Add chicken and stir for few minutes.

Add 1/2 cup of coconut cream, 1 cup of water and salt.

Add potato and bring to boil.

Simmer for 15-20 minutes or until chicken is cook and tender.

Add the rest of coconut cream and stir well.

Cook further for a while but don’t let it boil, check for seasoning and serve.

Spinach and Split Pea Sauce

Ingredients:

1 bag of spinach (about 200 gm)-sliced

1/2 cup split pea (chick pea)

1 tsp salt

1/2 onion- sliced

3 cloves garlic- minced

1 tbsp oil

Soak split pea for 2-3 hours or over night and cook with 1 1/2 cup of water and salt until tender. Mash the split pea with wooden spoon to paste and reserve the water from cooking pea.

Heat oil in the medium sauce pan over the medium heat, and sauté onion until soft.

Add garlic and sauté for 1 minute.

Add mashed split pea and the reserved water and bring to boil.

Simmer for few minutes to create a thick sauce.

Add spinach and stir for few minutes and turn off the heat.

Serve chicken curry and spinach in split pea sauce with hot rice, it’s so delicious

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7 Comments Add yours

  1. Marcy says:

    Your food pictures are so lovely, and I will have to try some of these recipes soon. The spinach with split pea sauce — do you mean chick peas, also called garbanzo beans, which are tan and a little bumpy or wrinkly, or do you mean split peas, which are small like lentils and pale green?

    1. Tes says:

      It used split chick peas. Yes it also called garbanzo beans. It looked like this http://www.chandrikamasala.com/catalog/images/chana%20dal.jpg. But I would also suggest using any peas you like and cook them until soft and turn to a thick sauce.

      1. Marcy says:

        Thanks — I bet it would be good either way.

  2. TopFuzz says:

    Oh wow, that curry looks amazing. Coconut cream really gives an amazing texture to sauces. Yum! 🙂

  3. twistedvines says:

    That looks good! However I’m hoping the sun shines again tomorrow..

  4. Tes says:

    Really yummy! Hope you like it.

  5. buttercup600 says:

    So yummy…wish I was there to taste….will try it for sure!

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