This recipe is comparatively mild, and goes well with a good white wine. Something a little unusual, not a dish you'll find in many restaurants. The origins appear to be Pakistani, although a true Pakistani dish has stronger spices you can add!
What To Serve With This Easy Curry Recipe
- Peshwari Naan is always perfect for a curry dish of any flavor.
- Rice is a great curry pairing and Pilau Rice is no exception.
- Fresh cut up fruit, mango, pineapple, bananas, plantain, strawberries, almost all!
- Cucumber Salad or a Green Salad are a refreshing side dish for curry dishes.
- My husbands favorite is mango chutney.
More Scrumptious Curry Recipes
Print📖 Recipe
Chicken And Chickpea Curry So Easy
- Total Time: 1 hour 21 minutess
- Yield: 2-4 1x
Description
Chicken And Chickpea Curry is something a little unusual, not something you'll find in many restaurants. This recipe is comparatively mild, and goes well with a good white wine.
Ingredients
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- 2 tsp rapeseed or grapeseed oil
- 1 onion, sliced
- 1 small red pepper, deseeded and sliced
- 1 small fresh red chilli, deseeded, and finely chopped
- 1-2 clove of garlic, minced
- 1 -inch piece of fresh root ginger, peeled and finely chopped
- 4 skinless, boneless chicken thighs, cut into chunks, or, 2 chicken breasts, cut into chunks.
- 1 tbsp plain flour
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric
- 150 ml vegetable or chicken stock
- 230 gram can of chopped tomatoes
- 300 gram can of chick peas (don't drain liguid)
- 1 tbsp tomato purée
- 100 gram small, fresh spinach leaves or frozen spinach that has been heated, a little juice can be added too.
Instructions
- Cut chicken into chunks.
- Slice onions and red pepper while heating the oil in a non-stick pan or heavy-bottomed pan.
- Add onion and red pepper and sauté over medium heat for 5 minutes, or until softened.
- While onion and pepper cook, slice chili, garlic, and ginger, and add to pan to cook for 1 minute.
- Add chicken and cook until sealed by lightly browning on all sides.
- Stir in flour and the spices, and cook gently for 1 minute, stirring constantly to coat evenly with the flour.
- Add stock slowly, stirring constantly, then add tomatoes, tomato purée and chickpeas, mixing well.
- Bring to boil, while stirring constantly; cover, reduce heat, and simmer for about 25-30 minutes, or until chicken is cooked.
- Stir in spinach, cook briefly until wilted.
This dish can be served immediately or if left on low to simmer until you are ready to eat, all the better for the flavors to meld together. Savor the aroma until you are ready!
Notes
Refrigeration & Freezing:
- Allow food to completely cool before placing the frig or freezer.
- Leftovers can be eaten for 3-4 days if kept in the frig.
- This dish freezes well for 3-4 months in an air tight container.
- Prep Time: 15 minutes
- Cook Time: 36 minutes
- Category: dinner
- Method: stove top
- Cuisine: Pakistani
If you tried this recipe please let us know.