There are some foods that combine well in cooking but there is no better culinary connection than that that exist between some organic free range chicken (Kuku Kienyeji) and some fresh green peas, best be organic too for the best taste or that of Coriander and carrots, the combos are just deadly. I call this my signature dish and I have worked a couple of years to master the recipe and cooking style of this delectable piece of edible art and need not to mention, it is super healthy and absolutely no chemical used at all. So, without much without further adieu, let’s get down to business.

Chicken green peas curry recipe with chapati, steamed cabbage and coriander carrot salad

Health Profile

Organically raised free range birds are free of Genetically Modified Organisms (GMO) since they are fed with organic feed. Inorganic chicken are injected with all kinds of growth hormones to make them grow fast and these hormones have been proved to be cancerous so when you think that kienyeji chicken is expensive, it is actually cheap! because the psychological and economical costs of treating and managing cancer are very expensive in Kenya.

Green peas, like any other vegetable, is rich in antioxidants which are a good bet against cancer. Cultivation of green peas is also beneficial to farmers since this legume is world renown for it’s nitrogen fixing capabilities and hence one does not need to buy commercial fertilizers, Some organic farming tips :-).

Coriander-Carrot Salad Recipe

Ingredients;

  • 2 bunches of Fresh coriander
  • 2 Medium-sized carrots
  • 3 tablespoons of Italian Extra Virgin Olive oil
  • 1/4 teaspoon of sea salt
  • 1/4 teaspoon of cayenne pepper
  • 1/4 teaspoon of black pepper
  • 2 tablespoons  honey
  • 1 green lemon

Method;

Chop the coriander, grate the carrots, dress with the olive oil, honey and lemon juice. Season with the salt and you don’t have to use the peppers if you are not peppery but the other constituents are mandatory ;-). Nicely Wash the green lemon and grate out the zest (the skin/rind not only has the highest amount of nutrients, it also contains some nourishment that the inner flesh and juice lack). Marinate in the fridge for 6 hours max or 30 minutes if you don’t have the time. You can also put in an air-tight container and immerse in cold water.

Chicken Green Peas Curry

There are a million ways to cook chicken but my personal favourite is this curry with green peas which is unheard of to many cooks but combine perfectly and taste amazing on your palate.

Ingredients;

  • Free range organic chicken or kuku kienyeji preferably the thigh and/or breast which are my best cuts but a whole chicken will also do the job.
  • 1 garlic bulb, 1 ginger rhizome, 2 red onions, 3 tomatoes
  • 1 bunch of Asparagus, 1 bunch coriander both finely chopped
  • 1 tablespoon of oregano
  • Spices; Paprika, pure ground curry powder a tablespoon of each
  • Sea Salt and Black & Cayenne peppers for the seasoning
Method;
Put the chicken in water in a 1:3 ratio respectively. Finely chop the garlic and season with some sea salt and the peppers. Remove the skin of the ginger using a spoon so as to minimize waste. Grate the ginger into the chicken and boil everything together under low heat for 2 hours or at least 30 minutes but the longer the boil the better the broth that is the soup of the chicken which SHOULD NOT be wasted but used to flavour the curry itself.
The water should reduce to a ratio of 1:1 to the chicken and then put this broth/stock into a bowl and adjust the seasoning if need be. Add the paprika and curry powder to the broth then saute some garlic, onions, tomatoes, potatoes and carrots, adding the broth to improve the consistency. Cover for 10 minutes and then add the chicken and green peas and cover bring to a boil, then simmer for 45min-1hr under very low heat…turning once or twice to ensure even cooking.
It is that simple 🙂 no royco, no oyo, no tomato paste just plain simple cooking but 5-star restaurant results.
The Brown Chapati is a blog post for another day as I am now drooling after all this writing about great food…enjoy the meal and feel free to comment/ask about this recipe or anything else…Bon Appetit
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