1small knob fresh root ginger peeled and finely chopped
2clovesminced garlic
½teaspoonchilli powder
2teaspoonspaprika powder
Instructions
In a large saucepan, melt the butter or ghee. Stir in the onion, peppercorns, cinnamon and crushed cardamom seeds. Fry for 8-10 minutes, stirring frequently, until the onions turn golden.
Stir in the garlic, ginger, chilli powder and paprika. Fry for 2 more minutes, stirring occasionally.
Stir fry the pieces of chicken until evenly browned. Add the peas and cook until they are tender.
Gradually add yogurt to the saucepan, stirring continuously until it is incorporated. To thin sauce, add some water to thin it.
Serve warm with rice and lime wedges
Notes
Although the curry will curdle when you add the yogurt, I find that it blends well if it cools down. You may need to add water to thin it.