Cut the chicken breasts into 1-inch pieces. Sprinkle with the salt, pepper, and curry powder ... toss in the peas, scallions, and cilantro, stir once or twice, and serve. Cat’s Note: Try ...

Add the 30g plain flour, 1½ tbsp medium curry powder and ½ tsp turmeric. Fry for 1 minute, stirring regularly. Simmer on a ...

Add chicken keema to the pan and cook until it's browned and cooked through. 3. Add shredded cabbage, julienned carrots, chopped Bok Choy, and green peas. Stir-fry the vegetables for a few minutes ...

Green Keema (Dry ... Boil it with the green peas with half a cup of water on low flame. Stir occasionally till cooked and dried. 2. In a kadhai, heat oil and add curry leaves, ginger, garlic, green ...

Cut the chicken breasts ... cook the sugar snap peas in boiling salted water for 2 minutes, drain and refresh in cold water. Remove the lemongrass and lime leaves from the curry and discard.

Add the curry powder, chilli powder and turmeric and stir to coat the chicken in the spices. Stir in the peas and 70ml/2½fl oz water. Reduce the heat and simmer gently for 10-12 minutes ...