This was a completely new experience for me, both with the black-eyed peas and the garam masala seasoning. My youngest daughter and I really love this dish. I adapted it slightly from a recipe on Veronica’s Cornucopia, including increasing the black-eyed peas to two cans.
I’ve seen garam masala in the spice aisle at my grocery store, but the recipe Veronica provided used items I already had on hand and I love the flavor. Note that the recipe below for garam masala makes enough of this seasoning for several meals.
BLACK-EYED PEAS AND CHICKEN CURRY
- 1 tsp. canola oil
- 1 large onion, chopped
- 3 cloves garlic, finely minced
- 1 teaspoon freshly grated ginger root
- 1 large tomato, chopped
- 1/2 teaspoon turmeric
- pinch cayenne, or to taste
- 1/2 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon garam masala*
- ½ cup undiluted evaporated milk
- ¼ cup water
- 1 cup chicken broth
- 2 cans (14-15 oz. each) black-eyed peas, lightly drained
- 1 cup cooked, shredded chicken breast
- 2 tablespoons chopped fresh cilantro
Heat oil in a large skillet over medium heat. Add onion; saute 5 minutes or until translucent and slightly browned.
Stir in turmeric, cayenne, salt, paprika, and garam masala; stir constantly for 30 seconds. Add evaporated milk, broth, black-eyed peas and chicken. Reduce heat and simmer 5 minutes, stirring occasionally.
Makes 4 generous servings.
*Easy Garam Masala (makes about 3 Tablespoons)
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
Mix spices in a small bowl. Place mix in an airtight container, and store in a cool, dry place. Use only 1 teaspoon for this recipe.
From the archives:
January 20, 2011 – Maple Walnut Muffins
January 21, 2008 – Easy Potato Yeast rolls