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FRAGRANT CHICKEN CURRY WITH CHICK PEAS

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Serves: 4

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Recipe from Good Food Magazine.

Serves 4

Prep 30 - 40 mins

Cook 30 mins

Per serving 272 kcalories, protein 39g, carbohydrate 19g, fat 5g, saturated fat 1g, fibre 5g, sugar 0g, salt 1.68g

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Ingredients

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  • 2 medium onions (quartered)
  • 3 cloves garlic
  • 3 cm fresh root ginger (peeled and roughly chopped)
  • 2 tablespoons curry powder (medium)
  • ½ teaspoon turmeric
  • 2 teaspoons paprika
  • 1 red chilli (seeded and roughly chopped)
  • 20 grams fresh coriander
  • 1 chicken stock cube
  • 425 ml boiling water
  • 500 grams chicken breasts (cubed)
  • 410 grams chickpeas (drained and rinsed)
  • plain yoghurt
  • basmati rice
  • naan bread (or poppadoms)

Method

  1. Tip the onions, garlic, ginger, ground spices, chilli and half the coriander into a food processor. Add 1 teaspoon salt and blend to a purée. Tip the mixture into a medium saucepan and cook over a low heat for 10 minutes, stirring frequently. 
  2. Crumble in the stock cube, add the boiling water and return to the boil. 
  3. Add the chicken, stir, then lower the heat and simmer for 20 minutes until the chicken is tender. 
  4. Chop the remaining coriander, reserve 2 tablespoons, then stir the remainder into the curry with the chickpeas. 
  5. Heat through and divide between four bowls. 
  6. Sprinkle with the reserved coriander and spoon over the yogurt, then serve with basmati rice, naan bread or poppadums.

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