Monday, 11 June 2018

Chicken & chickpea masala

This is the filling i use for my chicken pasties :

1 kilo boneless chicken- I used thigh meat as i find it doesn't dry out as much as breast
1 & 1/2 level tsp salt
2 large onions diced
2 tsp cumin seeds
3 green chillies finely chopped
1 tsp chilli flakes
Handful fresh coriander chopped
1 tin of chickpeas ( water drained )
2 handfuls garden peas
Tsp of garam masala
6 - 7 baby new potatoes cubed
1 tsp lemon juice

• Start by frying off the onions i a little oil till golden brown. Add in the salt and green chillies and cook on a medium heat till the chillies have softened

• Add in the chicken, and cook the chicken through completley, then add in the potatoes & chickpeas, cook the mixture until the the potatoes are soft but not mushed & the chick peas have browned a little

• Still on a medium heat, add in the cumin seeds, chilli flakes and garam masala. Check the seasoning of the salt & chillies and if required you can add in a little more chilli flakes or salt if needed.

• Once the mixture has cooled completley, add in the fresh coriander and lemon juice & mix well. The mixture is now ready to use to make my chicken pasties or alternatively as a filling for a pie.

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