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. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Best chicken and chickpea  curry is one of the most popular of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Best chicken and chickpea  curry is something which I’ve loved my whole life.

The Best Chicken And Chickpea Curry Coconut Milk Recipes on Yummly Vegetarian Chickpea Curry With Coconut Milk, Lentil And Chickpea Curry With Coconut Milk, Easy Chickpea Curry With Peanuts And Coconut Milk. Sign Up / Log In My Feed Articles Meal Planner New Pantry-Ready Recipes New Browse Yummly Pro Guided Recipes New Smart Thermometer.

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

The ingredients needed to make Best chicken and chickpea  curry:
  1. Make ready 3 large chicken breasts, cut into large chunks
  2. Prepare 2 tbsp thick yoghurt - we use Fage 5% greek
  3. Take 2 heaped tsp cumin
  4. Make ready 1 heaped tsp garam masala
  5. Get 1 tsp turmeric
  6. Make ready Half tsp mild chilli powder
  7. Get 3 tbsp olive or coconut oil
  8. Make ready 2 medium onions, finely chopped
  9. Make ready 2 garlic cloves,finely chopped
  10. Make ready 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. Prepare 8-10 new potatoes, skins on, pre-cooked - we were using some leftovers!
  13. Get 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. Prepare 1 tbsp tomato puree
  17. Prepare Salt and pepper

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. 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.

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!!

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. Chickpea Coconut Curry is a delicious vegan dinner that's full of flavor. With garlic, cumin, turmeric, ginger, garam masala, coconut milk, and chickpeas. Just like Indian Chicken Curry this wonderful Dinner Recipe is easy to make and filled with wonderful spices.

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