Best chicken and chickpea  curry
Best chicken and chickpea  curry

Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, best chicken and chickpea  curry. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

This Chicken Chickpea Curry recipe was the result of a bit of a challenge that I set for myself. Also, a recipe that didn't use a lot of hard to find spices, was only mildly spicy and low in fat. Remove from heat and keep covered until ready to eat.

Best chicken and chickpea  curry is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Best chicken and chickpea  curry is something which I have loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can cook best chicken and chickpea  curry using 17 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Best chicken and chickpea  curry:
  1. Take 3 large chicken breasts, cut into large chunks
  2. Get 2 tbsp thick yoghurt - we use Fage 5% greek
  3. Prepare 2 heaped tsp cumin
  4. Make ready 1 heaped tsp garam masala
  5. Prepare 1 tsp turmeric
  6. Get Half tsp mild chilli powder
  7. Get 3 tbsp olive or coconut oil
  8. Take 2 medium onions, finely chopped
  9. Make ready 2 garlic cloves,finely chopped
  10. Prepare 1 inch piece of root ginger (or use a heaped tsp frozen ginger), finely chopped or grated
  11. Take 2 extra tsp cumin and turmeric
  12. Get 8-10 new potatoes, skins on, pre-cooked - we were using some leftovers!
  13. Take 400 g tin coconut milk (you could use light but we prefer regular full-fat!)
  14. Get 210 g tin chickpeas
  15. Get 150 g fresh spinach
  16. Get 1 tbsp tomato puree
  17. Get Salt and pepper

This chickpea curry is loaded with pantry staples like coconut milk, canned chickpeas and curry powder. The coconut milk gives this dish a bit of sweetness and the curry powder brings a little heat. This chickpea curry recipe is by no means overly spicy. If you want to add a bit more heat add a drizzle of Sriracha sauce or crushed red pepper.

Instructions to make Best chicken and chickpea  curry:
  1. Add the spices (cumin, garam masala, turmeric and chilli powder) to a bowl with 1 tbsp of oil and mix. Add 2 tbsp of greek yoghurt and stir well. Add the chicken to the bowl and coat with the spice mixture. Cover and put in the fridge and marinade for as long as you can - we often forget to do it overnight but this produces the best results. If not, marinade as soon as you remember, even for an hour before cooking.
  2. To start cooking, heat the 1 tbsp of oil in a large frying pan or wok. Add the onion, garlic and ginger and fry for 5 minutes until softened. Add 1 tsp of extra cumin and turmeric and stir for a minte or so.
  3. In a bowl, add the remaining cumin and garam masala to 1 tbsp of oil and mix. Tip in the cooked potatoes and stir well until coated.
  4. In a smaller non-stick pan, fry the potatoes until they are crispy and golden - this should take about 10 to 15 minutes.
  5. Whilst your potatoes are frying, add the marinating chicken chunks with their sauce to the cooked onion mixture in your large pan. Turn up the heat so that the mixture starts to bubble, then reduce the heat to low/medium. Add half a tin of coconut milk and cook for approx 15 minutes or until sauce starts to thicken and the chicken is cooked. If the sauce starts to thicken too much, add more coconut milk, a little at a time.
  6. Add 1 tbsp of tomato puree and a small tin of drained chickpeas. Stir well, adding the fresh spinach and stir again. Cover and cook for 5 minutes.
  7. Now add the crispy potatoes and cook for a final 5 minutes
  8. Season well with salt and pepper and serve with basmati brown rice or poppodums and naan if you prefer. You can also serve the potatoes separately as I did for my children as they love the crispiness!!

Add chicken, ensure the chicken is cooked and well coated in the spice mixture. This vegan chickpea, red pepper and spinach curry is flavoured with ginger, chilli, garam masala, cumin and turmeric. Serve the chicken and chickpeas over the rice and top with cilantro. Serve with extra lime wedges, if desired. Spoon chickpea mixture over chicken and top with cilantro, if using.

So that is going to wrap it up with this special food best chicken and chickpea  curry recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!