Wow, it’s been over four years since I posted anything here. Um, here, have a recipe…
We’ve cooked this a few times now and always adapt it from a really badly written recipe we found online, with bonus horrific pictures (although, to be fair, it’s practically impossible to make mushy pea curry look good). So here’s our version:
Note: This would probably serve four quite easily, but we tend to leave plenty for leftovers. There’s also two methods depending on how you’d prefer it.
3 x 300g tins of mushy peas
400g tin of chopped tomatoes
400g tin of baked beans
2 chicken breasts, cut into bite-size pieces
1 onion, roughly chopped
3 garlic cloves
3 tbsp curry powder
Method one (chunky-ish)
Add the chicken to a large pan over a medium heat for 5-6 minutes or until cooked, then add the garlic and onions and cook until soft. Add the mushrooms and cook for 2-3 minutes.
Add the mushy peas, chopped tomatoes and baked beans and stir everything together. Add the curry powder and season with salt and pepper. Simmer for 8-10 minutes. Serve with rice.
Method two (smooth)
Add the garlic and onions and cook over a medium heat until soft. Add the mushy peas, chopped tomatoes and baked beans and stir together. Add the curry powder and season with salt and pepper, and simmer for 8-10 minutes.
Meanwhile, add the chicken to a large pan over a medium heat for 5-6 minutes or until cooked. Add the mushrooms and cook for 2-3 minutes.
Once the mushy pea/tomatoes/beans mixture is fully heated through carefully blend with a hand blender to your preferred consistency. Mix in the chicken and mushrooms and service with rice.