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We hope you got benefit from reading it, now let’s go back to best chicken and chickpea curry recipe. To cook best chicken and chickpea curry you need 17 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to prepare Best chicken and chickpea curry:
- Use 3 large chicken breasts, cut into large chunks
- You need 2 tbsp thick yoghurt - we use Fage 5% greek
- Prepare 2 heaped tsp cumin
- Provide 1 heaped tsp garam masala
- Take 1 tsp turmeric
- Get Half tsp mild chilli powder
- You need 3 tbsp olive or coconut oil
- Take 2 medium onions, finely chopped
- Use 2 garlic cloves,finely chopped
- Provide 1 inch piece of root ginger (or use a heaped tsp frozen ginger), finely chopped or grated
- You need 2 extra tsp cumin and turmeric
- Take 8-10 new potatoes, skins on, pre-cooked - we were using some leftovers!
- Use 400 g tin coconut milk (you could use light but we prefer regular full-fat!)
- Get 210 g tin chickpeas
- Use 150 g fresh spinach
- Prepare 1 tbsp tomato puree
- Provide Salt and pepper
Steps 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!!
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