This is how Nepalese Curry with Chickpeas and Chicken may help you in weight loss
Weight management needs constant efforts. If you are somebody making an attempt to shed some further kilos then that you must at all times be in your toes. Watching your calorie consumption and also sticking to a balanced food plan is the secret to an effective weight loss routine. It becomes really hectic to strike that right balance between taste and health and therefore, we need to discover an in-between resolution where taste meets well being.
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Nepalese Curry with Chickpeas and Chicken
Nepalese Curry with Chickpeas and Chicken

Before you jump to Nepalese Curry with Chickpeas and Chicken recipe, you may want to read this short interesting healthy tips about Coconut Oil Is Actually A Fantastic Product And Can Also Be Advantageous For Your Health.

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We hope you got benefit from reading it, now let’s go back to nepalese curry with chickpeas and chicken recipe. You can cook nepalese curry with chickpeas and chicken using 15 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to prepare Nepalese Curry with Chickpeas and Chicken:
  1. Use 150 grams Chickpeas
  2. Get 250 grams Chicken (thigh meat)
  3. Get 2 clove Garlic
  4. Prepare 1 large Onion
  5. Take 6 Cherry tomatoes
  6. Use Spices:
  7. Prepare 1 tablespoon Grated ginger
  8. Take 1/2 tsp Turmeric powder
  9. Take 1 tbsp Cumin powder
  10. Take 1 tbsp Garam masala
  11. Take 1 tsp Paprika powder
  12. You need 1 tsp Salt
  13. Provide Cashew nuts cream:
  14. Get 20 Cashew nuts
  15. Take 150 ml Milk
Steps to make Nepalese Curry with Chickpeas and Chicken:
  1. Soak chickpeas in water overnight. Put cashew nuts and milk in the blender and mix to a cream consistency.
  2. Heat the oil in the saucepan, add minced garlic and julienned onion in this order.
  3. Cook until the onion turns transparent. Then add the small bite sized chicken pieces and well-drained chickpeas.
  4. Cook over a high heat for a while but do not to burn. Add the spices and tomato and steam fry about 10 minutes.
  5. It turns out like this picture.
  6. Pour 800 ml of water in the saucepan and simmer for about 20 minutes. Once chickpeas have softened, turn down to low heat. Add cashew nuts cream.
  7. Mix well and bring it to a boil to thicken. Season with salt to taste, then serve.

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