Best chicken and chickpea  curry
Best chicken and chickpea  curry

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, best chicken and chickpea  curry. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Best chicken and chickpea  curry is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Best chicken and chickpea  curry is something that I’ve loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can have best chicken and chickpea  curry using 17 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Best chicken and chickpea  curry:
  1. Get 3 large chicken breasts, cut into large chunks
  2. Get 2 tbsp thick yoghurt - we use Fage 5% greek
  3. Prepare 2 heaped tsp cumin
  4. Prepare 1 heaped tsp garam masala
  5. Make ready 1 tsp turmeric
  6. Get Half tsp mild chilli powder
  7. Make ready 3 tbsp olive or coconut oil
  8. Make ready 2 medium onions, finely chopped
  9. Prepare 2 garlic cloves,finely chopped
  10. Prepare 1 inch piece of root ginger (or use a heaped tsp frozen ginger), finely chopped or grated
  11. Make ready 2 extra tsp cumin and turmeric
  12. Take 8-10 new potatoes, skins on, pre-cooked - we were using some leftovers!
  13. Get 400 g tin coconut milk (you could use light but we prefer regular full-fat!)
  14. Take 210 g tin chickpeas
  15. Take 150 g fresh spinach
  16. Make ready 1 tbsp tomato puree
  17. Take Salt and pepper
Steps to make Best chicken and chickpea  curry:
  1. 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.
  2. 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.
  3. 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.
  4. In a smaller non-stick pan, fry the potatoes until they are crispy and golden - this should take about 10 to 15 minutes.
  5. 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.
  6. 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.
  7. Now add the crispy potatoes and cook for a final 5 minutes
  8. 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!!

So that’s going to wrap this up for this exceptional food best chicken and chickpea  curry recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!