- 3 tablespoons canola oil
- 1 medium red onion cut in 1 inch pieces
- 1 1/2 inch piece of ginger julienned
- 5 cloves of garlic smashed
- 2 serrano chillies split in two
- 2 teaspoon fresh coarsely ground Aranya Black Pepper
- 1 teaspoon kosher salt (salt to taste)
- 2 teaspoons Pragati Turmeric
- 1 1/2 pounds of chicken breast cut in 2 inch pieces
- 3 cups chicken stock
- 1/2 pound small carrots, scrubbed or peeled, 1 inch pieces
- 1/2 pound baby red-skinned potatoes, halved, or quartered if large
- hand full of sugar snap peas
- 1 1/2 cups coconut milk
Ingredients
Methods
- Heat 3 tablespoons of the oil in a large heavy pot over medium-high heat.
- Add onion, ginger, garlic and green chilli, saute till the onion is translucent.
- Add turmeric, salt, pepper and stir well.
- Add the chicken, potatoes, and cook stirring often.
- Add the stock bring to a boil, scraping up any browned bits from the bottom of pot. Reduce heat to medium low, cover, and simmer, stirring occasionally, until the chicken is cooked and the vegetables fork tender.
- Add the sugar snap peas and stir in the coconut milk bring it to a quick simmer and remove from heat. Serve immediately.
