Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, best chicken and chickpea curry. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Best chicken and chickpea curry is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Best chicken and chickpea curry is something which I’ve loved my entire life. They are fine and they look wonderful.
I had to tweak this recipe before I even started cooking it but it was a good base recipe. I used garam masala (cardamom cloves cinamon cumin seeds corriander seeds toasted and ground) extra curry more black pepper and chopped. This Chicken Chickpea Curry recipe was the result of a bit of a challenge that I set for myself.
To get started with this recipe, we must prepare a few ingredients. You can cook best chicken and chickpea curry using 17 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Best chicken and chickpea curry:
- Get 3 large chicken breasts, cut into large chunks
- Get 2 tbsp thick yoghurt - we use Fage 5% greek
- Get 2 heaped tsp cumin
- Get 1 heaped tsp garam masala
- Prepare 1 tsp turmeric
- Make ready Half tsp mild chilli powder
- Make ready 3 tbsp olive or coconut oil
- Get 2 medium onions, finely chopped
- Make ready 2 garlic cloves,finely chopped
- Make ready 1 inch piece of root ginger (or use a heaped tsp frozen ginger), finely chopped or grated
- Get 2 extra tsp cumin and turmeric
- Get 8-10 new potatoes, skins on, pre-cooked - we were using some leftovers!
- Prepare 400 g tin coconut milk (you could use light but we prefer regular full-fat!)
- Make ready 210 g tin chickpeas
- Get 150 g fresh spinach
- Take 1 tbsp tomato puree
- Get Salt and pepper
Spicy cayenne, tasty curry, and sweet (but light!) coconut milk makes this chicken dinner recipe a standout. WD Test Kitchen tip: For the healthiest choice, buy canned coconut. Here's a quick recipe for curry chicken with tender chickpeas and potato, done by Caribbean cookbook author Chris De La Rosa. we'll start off by marinating. Curried Chickpea Salad - Full of flavor and texture, this vegan curry chickpea 'chicken' salad is quick and easy to make, and All are full of fiber, protein and well-balanced!
Instructions to make Best chicken and chickpea curry:
- 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.
- 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.
- 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.
- In a smaller non-stick pan, fry the potatoes until they are crispy and golden - this should take about 10 to 15 minutes.
- 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.
- 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.
- Now add the crispy potatoes and cook for a final 5 minutes
- 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!!
Honestly, I can't say that I love one more than the other. They each have a different flavor and are equally delicious in my book. This chickpea curry is not only healthy, but delicious too. Why not skip the rice and add some good sweet potato to the curry instead? We had tinned chickpeas, we had tinned tomatoes and we had some spinach in the fridge that was starting to look a bit sorry for itself, so I thought I would throw it all.
So that’s going to wrap this up for this special food best chicken and chickpea curry recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
