Indian Chicken Curry with Snow Peas and Ginger

For Indian chicken curry with sugar snap peas and ginger, first wash the chicken, pat dry and cut into bite-sized cubes. Wash and clean the spring onions and cut them into fine rings. Peel the garlic and ginger and chop both finely. Wash, clean and finely dice the chili pepper. Wash and clean the sugar snap peas.

Heat 2 tablespoons of oil in a wok or large frying pan and briefly fry the chicken in batches, season lightly with salt and remove.

Heat the remaining oil and fry the spring onions with the garlic and ginger for 1-2 minutes. Season with coriander, cumin, turmeric and garam masala, add the sugar snap peas, salt lightly and stir-fry for about 4 minutes.

Put the chicken back in, pour in the soup and reheat everything. Cover Indian chicken curry with sugar snap peas and ginger and simmer over low heat for about 5 minutes more, season to taste, divide among plates and serve.

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