Minced Chicken with Peas
Minced chicken – or turkey, for that matter – cooks in minutes. If a guest unexpectedly shows up, this may be the perfect dish to serve. I have used peas here, but infinite variations are possible: cooked broad beans, cut up and cooked green beans, even corn kernels, may be added to the mince.
Ingredients
- 3 tablespoons vegetable oil
- 2.5 cm 1in cinnamon stick
- 4 cardamom pods
- 2 bay leaves
- 100 g 4oz onions, peeled and chopped
- 3 garlic cloves peeled and finely chopped
- 2 teaspoons peeled finely grated fresh ginger
- 550 g 1¼lb minced chicken (or turkey)
- 175 –200g 6–7oz lightly cooked fresh or frozen peas
- ¼ teaspoon ground turmeric
- 1 teaspoon store-bought garam masala
- ¼ teaspoon chilli powder
- ½ –¾ teaspoon salt
- 2 tablespoons lemon juice
- freshly ground black pepper
Instructions
- Put the oil in a wide pan and set over medium–high heat.
- When hot, add the cinnamon stick, cardamom pods and bay leaves.
- Stir for a few seconds.
- Add the onions.
- Stir and fry until the onion pieces turn brown at the edges.
- Add the garlic and stir for a few seconds.
- Add the ginger and stir for another few seconds.
- Now add the chicken (or turkey).
- Stir and fry until all the lumps are broken up.
- Add all the remaining ingredients.
- Stir to mix and cook for another 2–3 minutes, stirring as you do so.
Notes / Tips / Wine Advice:
The large spices are not meant to be eaten.
