Chicken Chili With Black Eyed Peas
2 cups black eyed peas - soaked for 2-3 hours and boiled till soft and tender.
400g minced chicken
5 shallots - chopped/sliced thinly
1 tbsp ginger paste
1 tsp garlic paste
1 tsp chili flakes (or as as per taste)
1/2 tsp all spice powder
1/2 tsp nutmeg powder
3-4 sprigs rosemary - remove leaves from stems
1/2 cup cream/milk
1/4 cup water
4 tbsp oil
Salt for taste
Heat oil and saute shallots with ginger and garlic paste.
Add chicken and break it up into bits and pieces.
Put in chili flakes, all spice and nutmeg powder, rosemary leaves and salt.
Stir all together; pour water and simmer.
Once heated through, add beans and cream.
Stir and after about 2-3 minutes, remove from heat.