Marrowfat Pea & Broad Bean Scotch Egg
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The recipe
You’ll need some of these!
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Marrowfat Peas and Chicken Tikka
Craving a curry? Our Marrowfat and Chicken Tikka has got you covered.
Tender chicken marinated in a flavoursome tikka paste and topped with our delicious Marrowfat peas – this is an Indian fake-away like no other. Perfect for serving over crispy naan and basmati rice!
You’ll need some of these!
INGREDIENTS
For the chicken marinade:
640g diced chicken thigh
200g yoghurt
50g tikka paste
For the dish:
50g butter
170g diced white onion
100g diced green pepper
400g diced, marinated chicken thigh
2x garlic cloves
20g fresh ginger
1 tsp smoked paprika
1 tsp cumin
1 tsp garam masala
1/2 tsp fenugreek
200ml coconut milk
100g yoghurt
400g chopped tomatoes
1x chicken stock pot
200g Batchelors Marrowfat Peas, drained
15g honey
1/2 tsp salt
METHOD
1
Mix the diced chicken thigh with yoghurt and tikka paste - keep in fridge for at least an hour to marinate.
2
In a saucepan, melt the butter and fry the white onion, green peppers and marinated chicken thigh until meat is browned and vegetables are softened. Add in the garlic, ginger, smoked paprika, cumin, garam massala, fenugreek and cook for a further 5 minutes.
3
Add in coconut milk, yoghurt, chopped tomatoes, chicken stock pot, honey and salt - simmer until sauce has reduced and thickened.
4
Stir through the marrowfat peas and enjoy!
