Grind the pepper coarsely using a pepper mill, add it to the onions and sauté until golden brown. Add the green peas to the saucepan and mix together. Pour the chopped tomatoes into the mixture. Add garam masala. Cover with a lid and cook on medium heat for 15 minutes, until the curry comes to a thick consistency. Directions. Whisk yogurt and mayonnaise together in a medium bowl until blended. Add curry powder and stir to combine. Stir in shredded chicken until evenly coated. Add apple, celery, green onion, almonds, and raisins; season with salt and pepper. Stir gently to until thoroughly combined and all ingredients are coated with curry-yogurt. Heat vegan ghee in a pan. Fry cumin seeds for 5 seconds, then fry curry leaves, ginger paste, and sliced garlic for 45 seconds. Next, add sliced onions. Saute till the onions turn translucent. Then add sliced bell peppers and green peas. Continue to saute for 4-5 minutes or until the bell peppers are cooked. First, heat a large pan or wok to medium-high heat and add 1 teaspoon oil. Cook the Vegetables. Add your peppers and onion. Cook them down about 5 minutes, until the peppers and onions have softened. Next, add in the garlic, ginger and the green onions. Cook another minute, stirring, until the garlic is fragrant. Cut up the chicken and add it to a mixing bowl. Rub the chicken pieces with curry powder, adobo seasonings, allspice, dried thyme, and salt and pepper to taste. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion and peppers to the pot and stir. Cook for 5 minutes to soften. Instructions. Preheat the oven to 400F. Add curry paste, crushed garlic, grated ginger, chopped onion, and coconut milk to a small baking dish and whisk until well combined. Add the chicken breasts and add to the oven until the chicken reaches an internal temperature of 155F degrees (20-25 minutes). Directions. Bring water and rice to a boil in a pot. Reduce heat to low, cover, and simmer for 25 minutes. Whisk together curry paste and 1 can coconut milk in a bowl. Transfer to a wok and mix in remaining coconut milk, chicken, bamboo shoots, sugar, and fish sauce. Bring to a boil and cook until chicken juices run clear, 15 minutes. keeping the flame on low, add ½ tsp turmeric, ½ tsp chilli powder, ¼ tsp cumin powder, ½ tsp coriander powder and 1 tsp salt. saute until the spices turn aromatic. now add 1 tomato and saute until the tomato turns soft and mushy. add in prepared Chettinad masala paste and cook until the oil separates from the sides. TeEaA1.