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Fragrant Chicken Curry With Chick Peas

A community recipe by

Not tested or verified by Nigella.com

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Introduction

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

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

Ingredients

Serves: 4

Metric Cups
  • 2 medium onions (quartered)
  • 3 cloves garlic
  • 3 centimetres 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 millilitres boiling water
  • 500 grams chicken breasts (cubed)
  • 410 grams chickpeas (drained and rinsed)
  • plain yoghurt
  • basmati rice
  • naan bread (or poppadoms)
  • 2 medium onions (quartered)
  • 3 cloves garlic
  • 1⅙ inches fresh gingerroot (peeled and roughly chopped)
  • 2 tablespoons curry powder (medium)
  • ½ teaspoon turmeric
  • 2 teaspoons paprika
  • 1 red chile (seeded and roughly chopped)
  • ¾ ounce cilantro
  • 1 chicken broth cube
  • 15 fluid ounce boiling water
  • 17⅔ ounces chicken breasts (cubed)
  • 14½ ounces garbanzo beans (drained and rinsed)
  • plain yogurt
  • basmati rice
  • naan bread (or poppadoms)

Method

Fragrant Chicken Curry With Chick Peas is a community recipe submitted by KitchenGoddess and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • 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.
  • Crumble in the stock cube, add the boiling water and return to the boil.
  • Add the chicken, stir, then lower the heat and simmer for 20 minutes until the chicken is tender.
  • Chop the remaining coriander, reserve 2 tablespoons, then stir the remainder into the curry with the chickpeas.
  • Heat through and divide between four bowls.
  • Sprinkle with the reserved coriander and spoon over the yogurt, then serve with basmati rice, naan bread or poppadums.
  • 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.
  • Crumble in the stock cube, add the boiling water and return to the boil.
  • Add the chicken, stir, then lower the heat and simmer for 20 minutes until the chicken is tender.
  • Chop the remaining coriander, reserve 2 tablespoons, then stir the remainder into the curry with the garbanzo beans.
  • Heat through and divide between four bowls.
  • Sprinkle with the reserved coriander and spoon over the yogurt, then serve with basmati rice, naan bread or poppadums.
  • Tell us what you think