Chicken and chickpea curry
Easy to make and flavourful Chicken and Chickpea curry
Ingredients
- 2 onions diced
- 2 tbsp oil
- 1 tbsp ghee optional
- 5 cloves garlic crushed
- 1 inch ginger crushed
- 2 - 3 green chillies crushed
- 1 handful chopped fenugreek leaves
- 200 g chopped tomatoes pureed
- 1 tbsp tomato puree
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 2 flat tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garam masala powder available in all supermarkets
- 1 lb chicken breast cubed into 1 cm pieces
- 400 g chickpea tin drained
- Handful coriander leaves
Instructions
- In a large non stick pot, heat the oil and ghee, then add the chopped onions and cook over a medium/high heat till they are light brown in colour. This takes around 10 - 15 minutes.
- Now add the ginger, garlic and green chilli and cook out for 2 minutes.
- Turn the heat down to medium and add the fenugreek leaves.
- After a minute, add the crushed tomatoes, tomato puree, coriander, cumin, chilli, turmeric powder, salt and pepper.
- Cook till the oil comes to the surface and the tomato mixture reduces. (About 15 minutes on low).
- Stir in the chicken pieces. Cook on a medium/low heat for 2 minutes.
- Now add the chickpeas and a cup of water, turn the heat right down and cover the pan with a lid. Allow to simmer for 15 minutes checking midway to make sure more water isn't required. Remove the lid and stir in the garam masala powder.
- Remove the pot from the heat after 2 minutes and garnish with coriander leaves.
Nutrition
Calories: 102kcalCarbohydrates: 1gProtein: 1gFat: 11gSaturated Fat: 3gCholesterol: 10mgSodium: 3mgPotassium: 38mgFiber: 1gSugar: 1gVitamin A: 20IUVitamin C: 1mgCalcium: 11mgIron: 1mg
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