Ground Chicken Or Turkey With Peas Recipe - Cooking Index
Ground Chicken Or Turkey With Peas Recipe - Cooking Index
Ground chicken -- or turkey, for that matter -- cooks up in minutes. If a guest unexpectedly shows up, this may be the perfect dish to serve. Peas are used here but infinite veriations are possible; cooked lima beans, cut-up and cooked green beans, even corn kernels. The whole spices -- bay leaf, cinnamon stick, cardamom pods -- are not meant to be eaten.
Cuisine: Indian| 3 tablespoons | 45ml | Vegetable oil |
| 1 | Cinnamon stick - (1-inch long) | |
| 4 | Cardamom pods | |
| 2 | Bay leaves | |
| 1 | Onion - (abt 4 oz) - peeled, chopped (small) | |
| 3 | Garlic cloves - peeled, chopped fine | |
| 2 teaspoons | 10ml | Peeled, finely-grated fresh ginger |
| 1 1/4 lbs | 567g / 20oz | Ground chicken or turkey |
| 7 oz | 198g | Fresh or frozen peas - lightly cooked |
| 1/4 teaspoon | 1.3ml | Ground tumeric |
| 1 teaspoon | 5ml | Garam masala, store-bought |
| 1/4 teaspoon | 1.3ml | Cayenne pepper |
| 1/2 teaspoon | 2.5ml | Salt - to 3/4 tspn |
| 2 tablespoons | 30ml | Fresh lemon juice |
| Freshly-ground black pepper - to taste |
Put the oil in a wide pan and set over mediun-high heat. When the oil is hot, put in the cinnamon, cardamom, and bay leaves. Stir for a few seconds. Put in the onion. Stir and fry until the onion pieces turn brown at the edges. Put in the ginger and stir for another few seconds. Now put in the chicken (or turkey). Stir and fry until all the lumps are broken up. Now pun in all the remaining ingredients. Stir to mix and cook for another 2 to 3 minutes, stirring as you do so.
This recipe yields 3 to 4 servings
Source:
QUICK & EASY INDIAN COOKING by Madhur Jaffrey (c) 1996 - Chronicle Books, San Francisco, CA - 144 pages - $15.95 - As reprinted in the Mar/Apr, 1997 issue of Cookbook Digest
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