Hi, I’m Laura. Today, we’re going to prepare best chicken and chickpea curry recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I’m gonna make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Best chicken and chickpea curry Recipe
Best chicken and chickpea curry is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Best chicken and chickpea curry is something which I’ve loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can have 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:
- Make ready 3 large chicken breasts, cut into large chunks
- Get 2 tbsp thick yoghurt - we use Fage 5% greek
- Get 2 heaped tsp cumin
- Make ready 1 heaped tsp garam masala
- Get 1 tsp turmeric
- Get Half tsp mild chilli powder
- Prepare 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
- Take 8-10 new potatoes, skins on, pre-cooked - we were using some leftovers!
- Make ready 400 g tin coconut milk (you could use light but we prefer regular full-fat!)
- Take 210 g tin chickpeas
- Make ready 150 g fresh spinach
- Take 1 tbsp tomato puree
- Get Salt and pepper
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!!
So that is going to wrap this up for this exceptional dish best chicken and chickpea curry recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
