Chicken and Chickpea Curry
A hearty chickpea and chicken curry that is loaded with warming spices. Use canned chickpeas for an even quicker delight. Serve with chapatti for a delicious weeknight dinner.
Ingredients
- 700 g Chicken
- 50 ml Oil
- 1 Onions
- 2 Tomatoes
- 1 tsp Garlic Paste
- 1 tsp Ginger Paste
- 1 tsp Chilli Powder
- 1 tsp Salt
- 1 tsp Turmeric Powder
- 1 tsp Kashmiri Chilli
- 1 tsp Coriander Powder
- 100 g Yoghurt
- 200 g Chickpeas Canned
- 350 ml Water
- 1 Bullet Chillies
- Coriander
- Ginger
Instructions
- Add the olive oil and heat up on medium heat until hot
- Add the diced onions then cook until lightly browned on medium heat for 4-5 minutes
- Add the garlic paste and ginger paste then cook for 2-3 minutes
- Add the chilli powder, salt, turmeric powder, Kashmiri chilli powder and coriander powder then cook the spices for 4-5 minutes
- Add 50ml of the water and cook for 1-2 minutes
- Add the chicken and increase the heat to high then cook for 4-5 minutes until the colour changes
- Add the chopped tomatoes and cook for 3-4 minutes on medium heat until softened
- Add the yoghurt and stir immediately to prevent any curdling then cook for 6-8 minutes
- Add the boiled chickpeas and cook for 6-8 minutes -you could use canned chickpeas as well
- Add the remaining 300ml of water then cover and cook for 8-10 minutes on medium heat
- Add the chopped bullet chillies, ginger, and coriander then cook for 1-2 minutes
- Serve alongside some homemade chapatti then enjoy!
Notes
Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.
Nutrition
Calories: 277kcalCarbohydrates: 15gProtein: 15gFat: 18gSaturated Fat: 4gTrans Fat: 0.1gCholesterol: 44mgSodium: 455mgPotassium: 420mgFiber: 4gSugar: 5gVitamin A: 762IUVitamin C: 25mgCalcium: 62mgIron: 2mg
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