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.
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
📖 Recipe
Chicken And Chickpea Curry So Easy
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
- 2 teaspoon 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 - in 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 tablespoon plain flour
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 150 ml vegetable or chicken stock
- 230 gr can of chopped tomatoes
- 300 gr can of chick peas don't drain liguid
- 1 tablespoon tomato purée
- 100 gr 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.
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