Nisha Katona’s 5 Spice Bengali Chicken Curry
November 21, 2024
Nisha Katona is one of my favourite chefs and her food is simple, quick but really flavoursome! This Indian 5 Spice curry is unusual and has not onion or garlic so super quick! The recipe also includes peas which are a good source of vitamins C and E, zinc, and other antioxidants that strengthen your immune system.
Meal Type: Dinner
Recipe Type: Real Food
Serves: 4
Prep time: 00:10
Cook time: 00:20
Ingredients
- 3 tablespoon Oil, olive
- 1 teaspoon Indian Five Spice, Heaped
- 700 grams Chicken breast (1 lb 8.5 oz)
- 1 teaspoon Garam Masala
- 1/2 teaspoon Tumeric
- 1/2 teaspoon Chilli Powder
- 1 Chopped Tomatoes, Tinned/Canned
- 2 Chili, Green, Large
- 130 grams Peas, Frozen (4.5 oz)
- 1 Rocket, leaves, raw, Handful
- 1 pinch or to taste Corriander leaves
- 1 Juice, lemon, Squeeze
Instructions
1. Put the vegetable oil in a large heavy-based pan over a medium heat. When hot, add the panch phoron and fry lightly, making sure the spices do not burn. This usually takes around 8-10 seconds on a high heat.
2. Add the chicken, garam masala, ground turmeric and chilli powder and fry for 2 minutes.
3. Add the chopped tomatoes, salt, sugar and green chilli. Give everything a good stir together, then turn the heat down to low. Cover and simmer gently for 15-20 minutes.
4. After 10 minutes, add in the petit pois and allow to continue cooking until the chicken is cooked through and tender. At the end, stir through the English mustard, rocket, chopped coriander and a squeeze of lemon juice.
5. Serve with rice.
I had some left over red pepper so threw this in as well when I made it - it added some crunch as the cooked is really quick!