Best chicken and chickpea  curry
Best chicken and chickpea  curry

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, best chicken and chickpea  curry. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Best chicken and chickpea  curry is one of the most popular of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Best chicken and chickpea  curry is something that I have loved my whole life.

Brown the chicken pieces for a few minutes. Remove the chicken from the pot and add the onions and garlic. Cook them for a few minutes until they soften then add the turmeric, yellow curry powder, garam masala and cardamom. Stir them well into the onions and garlic and cook for two minutes, stirring constantly.

To get started with this particular recipe, we must first prepare a few components. You can have 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. Make ready 2 tbsp thick yoghurt - we use Fage 5% greek
  3. Get 2 heaped tsp cumin
  4. Make ready 1 heaped tsp garam masala
  5. Make ready 1 tsp turmeric
  6. Prepare Half tsp mild chilli powder
  7. Prepare 3 tbsp olive or coconut oil
  8. Make ready 2 medium onions, finely chopped
  9. Make ready 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. 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. Make ready 150 g fresh spinach
  16. Make ready 1 tbsp tomato puree
  17. Make ready Salt and pepper

Reduce the heat to medium, and stir in the garlic, curry powder, cinnamon, and clove. This chickpea and tomato based curry has a variety of spices which you can modify based on your preferences, chicken is easily added to this dish, but can also be left out. Usually served with a scoop of thick natural yoghurt to counterbalance the heat. Add the spices and stir to combine.

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!!

Usually served with a scoop of thick natural yoghurt to counterbalance the heat. Add the spices and stir to combine. Add tomatoes, coconut milk, lime juice and chickpeas. Add the chicken back to the pan and cook for another few minutes until heated through. Spoon the coconut chicken chickpea curry over Cilantro Lime Rice and serve warm.

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