Hey everyone, it is Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, best chicken and chickpea curry. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
This Chicken Chickpea Curry recipe was the result of a bit of a challenge that I set for myself. Normally my favourite curries take a while to simmer so the quick requirement was my biggest I buy whole chicken breasts for a very good reason. Deboned chicken breasts for Oven Fried Chicken.
Best chicken and chickpea curry is one of the most well liked of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Best chicken and chickpea curry is something which I have loved my entire life. They’re fine and they look fantastic.
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 can achieve that.
The ingredients needed to make Best chicken and chickpea curry:
- Take 3 large chicken breasts, cut into large chunks
- Take 2 tbsp thick yoghurt - we use Fage 5% greek
- Make ready 2 heaped tsp cumin
- Get 1 heaped tsp garam masala
- Prepare 1 tsp turmeric
- Prepare Half tsp mild chilli powder
- Take 3 tbsp olive or coconut oil
- Make ready 2 medium onions, finely chopped
- Take 2 garlic cloves,finely chopped
- Take 1 inch piece of root ginger (or use a heaped tsp frozen ginger), finely chopped or grated
- Take 2 extra tsp cumin and turmeric
- Make ready 8-10 new potatoes, skins on, pre-cooked - we were using some leftovers!
- Take 400 g tin coconut milk (you could use light but we prefer regular full-fat!)
- Make ready 210 g tin chickpeas
- Prepare 150 g fresh spinach
- Prepare 1 tbsp tomato puree
- Take Salt and pepper
This garbanzo bean curry skips the complicated steps but doesn't skimp on. This easy, week-night chicken dinner standouts thanks to spicy cayenne, tasty curry, and sweet (but light!) coconut milk. 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.
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!!
Try one of our best chickpea curries for a filling, vegetarian main. We've also included chicken, pork and fish with plenty of healthy and easy options. This Southern Indian chickpea curry, created by reader Jon Gregg, is a vegan recipe that's three of your five-a-day. If you're big on meat, then this. 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.
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