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Sri Lankan chicken & split pea curry with spinach raita

serves

4

people

Serves

prep-time

20

minutes

Preparation Time

50

min

Cooking Time

Ingredients
  • Raita
  • 250 g frozen chopped spinach, defrosted
  • 1 tbsp ginger, grated
  • 1 tsp McCormick Cumin Seeds Ground
  • 1/4 cup mint, chopped
  • 1 cup natural yoghurt
  • Cashew Paste
  • 2 tbsp desiccated coconut
  • 1 whole chicken, cut into 8 pieces
  • 1/3 cup vegetable oil
  • 1 1/2 tbsp KEEN'S Traditional Curry Powder
  • 1 stalk of fresh curry leaves, leaves picked
  • 2 long green chillies, finely chopped
  • 1 stick cinnamon
  • 1 tbsp McCormick Mustard Seeds
  • 2 tsp McCormick Cumin Seeds Ground
  • 1 tsp McCormick Coriander Seeds Ground
  • 6 McCormick Cardamom Pods, crushed
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 2 cups chicken stock
  • 1/2 cup coconut cream
  • 1/2 cup green split peas
  • McCormick Salt and Pepper
  • 1/3 cup raw cashew nuts
  • 3/4 cup water
Directions
  1. Combine together all the spinach raita ingredients in a bowl and mix together well. Refrigerate until needed.
  2. Soak the cashew nuts in 1/2 cup water for 10 minutes. Place into a food processor and add the remaining 1/4 cup of water and coconut. Blend to a smooth paste. Set aside.
  3. Coat the chicken pieces with 2 tablespoons of oil and rub over 1/2 tablespoon of KEEN’S curry powder.
  4. Heat a large saucepan over a medium heat, add the chicken pieces and brown all over. Remove and set aside.
  5. Add the remaining oil, KEEN’S curry powder, curry leaves, chilli, cinnamon, mustard seeds, cumin, coriander seeds and cardamom pods. Cook stirring for 1-2 minutes until aromatic.
  6. Add onion and garlic, cook stirring for another 2 minutes until softened.
  7. Pour in the stock, coconut cream and split peas, bring to the boil then reduce heat to low and simmer for 30 minutes.
  8. Add the cashew paste a little at a time, stirring until incorporated to ensure no lumps.
  9. Cook for a further 10 minutes until thickened. Season to taste with salt and pepper and serve with raita and naan bread.
Recipe Tip

Serving suggestion: Serve warm with the spinach raita, roti bread and lime wedges.

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