Best chicken and chickpea  curry
Best chicken and chickpea  curry

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, best chicken and chickpea  curry. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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

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. A simple, rich, flavourful and healthy curry with a thick coconut sauce that can be thrown together with mostly pantry staples, and easily turned into a vegan meal by omitting the chicken.

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

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

Steps 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. A delicious, creamy chickpea and potato curry, full of flavor and so simple.

So that is going to wrap this up for this special food best chicken and chickpea  curry recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!