How to Cook Perfect Best chicken and chickpea curry

Best chicken and chickpea curry. Also, a recipe that didn't use a lot of hard to find spices, was only mildly spicy and low in fat. This vegan chickpea, red pepper and spinach curry is flavoured with ginger, chilli, garam masala, cumin and turmeric. Remove from heat and keep covered until ready to eat.

Best chicken and chickpea curry Chicken and chickpea curry; Chicken and chickpea curry. A delicious, creamy chickpea and potato curry, full of flavor and so simple. Chicken Recipes How to make chickpea & cauliflower curry. You can cook Best chicken and chickpea curry using 17 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Best chicken and chickpea curry

You need 3 of large chicken breasts, cut into large chunks.
You need 2 tbsp of thick yoghurt - we use Fage 5% greek.
Prepare 2 of heaped tsp cumin.
Prepare 1 of heaped tsp garam masala.
Prepare 1 tsp of turmeric.
You need Half of tsp mild chilli powder.
It's 3 tbsp of olive or coconut oil.
Prepare 2 of medium onions, finely chopped.
You need 2 of garlic cloves,finely chopped.
Prepare 1 inch of piece of root ginger (or use a heaped tsp frozen ginger), finely chopped or grated.
Prepare 2 of extra tsp cumin and turmeric.
Prepare 8-10 of new potatoes, skins on, pre-cooked - we were using some leftovers!.
It's 400 g of tin coconut milk (you could use light but we prefer regular full-fat!).
Prepare 210 g of tin chickpeas.
It's 150 g of fresh spinach.
It's 1 tbsp of tomato puree.
Prepare of Salt and pepper.

Heat the vegetable oil in a large Dutch oven or pot over medium-high heat. This chickpea curry is loaded with pantry staples like coconut milk, canned chickpeas and curry powder. The coconut milk gives this dish a bit of sweetness and the curry powder brings a little heat. This chickpea curry recipe is by no means overly spicy.

Best chicken and chickpea curry step by step

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!!.

If you want to add a bit more heat add a drizzle of Sriracha sauce or crushed red pepper. See more ideas about Cooking recipes, Cooking, Recipes. Chicken curry with a satay sauce, a wonderful alternative to a Chinese takeaway. Heat oil in a large pan. Mix in the carrots, garlic, and onion.