Chicken and Chickpea Curry

Name: Chicken and Chickpea Curry
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 6 serving(s)
Ingredients: 500 g chicken breasts; 2 cooking onions; 750 g mushrooms; 6 garlic cloves; 2 teaspoons pickled ginger; 25 ml vegetable ghee or 25 ml oil; 1 1/2 tablespoons paprika; 1 1/2 tablespoons turmeric; 2 teaspoons ground coriander; 2 teaspoons ground cumin; 4 green cardamom pods (slightly crushed); 4 bay leaves; 500 ml pasata or sieved tomatoes; 100 ml plain yogurt; 400 g chickpeas; 280 ml coconut milk; 1 teaspoon salt

Submitted by Hobittual

"Medium curry with coconut and chick peas."

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Ready In:: 1hr 25mins
Ingredients:: 17
Serves:: 6

ingredients

500 g chicken breasts
2 cooking onions
750 g mushrooms
6 garlic cloves
2 teaspoons pickled ginger
25 ml vegetable ghee or 25 ml oil
1 ¹⁄₂ tablespoons paprika
1 ¹⁄₂ tablespoons turmeric
2 teaspoons ground coriander
2 teaspoons ground cumin
4 green cardamom pods (slightly crushed)
4 bay leaves
500 ml pasata or sieved tomatoes
100 ml plain yogurt
400 g chickpeas
280 ml coconut milk
1 teaspoon salt

directions

Chop chicken, onion and mushrooms, slice garlic very thinly.
Heat the Ghee till it is just sizzling in a large wok or a heavy saucepan.
Fry the onions with the garlic, ginger, cardamoms and bay leaves. Stir for 5-10 min until the onions are soft,then add the chicken,stir again for 3 min then turn down the heat so the chicken stays fairly soft.
After 10 min stir in the mushrooms, combine all the spices and tip them in the pan, add the salt, turning everything over rapidly until the spices have covered everything.
Now quickly, as everything will start to stick, add the pasata (sieved tomato), yogurt, coconut milk and the drained chick peas.
Heat through until boiling stirring fairly often, then simmer until the sauce is quite thick but smooth possibly 20-25 min, add a little boiling water if it is reducing rapidly.
Serve with rice or Indian breads, possibly with chilled chopped fresh tomatoes.

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Reviews

Really good recipe. I didn't use the cardamom pods, since I didn't have any. Served over Jasmine rice. Definitely make again!

kadiprimo
Good curry recipe. Decreased the oil to 1tbs. Did not have any cardamon pods so I used 1/2tsp ground cardamon instead. Since I do not mix meat and dairy I used an extra 100ml coconutmilk instead of the yoghurt. Decreased the cummin to 1 tsp and also added 1tbs of curry powder. Served the curry the first time over couscous and another time over rice. It freezes well. Will make again. Thanks for posting.

Chef Dudo
I tried this recipe for my first time cooking indian food at home. It came out amazingly well, except i wanted it a little more spicy. I added some coriander powder and hot curry powder (mcormick) Very good recipe!!

C-Towne

Tweaks

Good curry recipe. Decreased the oil to 1tbs. Did not have any cardamon pods so I used 1/2tsp ground cardamon instead. Since I do not mix meat and dairy I used an extra 100ml coconutmilk instead of the yoghurt. Decreased the cummin to 1 tsp and also added 1tbs of curry powder. Served the curry the first time over couscous and another time over rice. It freezes well. Will make again. Thanks for posting.

Chef Dudo