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Before you jump to Best chicken and chickpea curry recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Very good For You.
Almost every single article about reducing your weight and getting healthy tells readers to avoid drive through windows like the plague and that they need to carry out all of their own cooking. There’s some value to that. Occasionally, though, the last thing you choose is to have to prepare an evening meal from scratch. Sometimes you just want to reach the drive through on the way home and call it a day. There is simply no reason you shouldn’t be able to make it happen once in a while and be free of the guilt usually associated with “diet slips”. This is because most famous fast food restaurants on the market are trying to “healthy up” their selections. Here is how one can find healthy food at the drive through.
Select a drive through at a restaurant which is known for catering to people with better palates. For instance, Arby’s won’t serve hamburgers. Alternatively you’ll be able to pick from roast beef sandwiches, salads, wraps as well as other healthier items. Wendy’s, while no stranger to the hamburger, also includes plenty of other meal choices: large salads, large baked potatoes and other tasty items fill its menu. Most fast food eating places usually do not stoop to the poor lows seen at McDonalds.
Logic says that one the easiest way to stay balanced is to avoid the drive through and never eat fast food. While, in most cases, this is a good idea, if you make sensible choices, there is no reason to feel guilty for visiting a drive through one or two times a month. At times what you need most is just to have someone else do the cooking. There isn’t any reason to feel bad about visiting the drive through when you make healthy and balanced decisions!
We hope you got benefit from reading it, now let’s go back to best chicken and chickpea curry recipe. You can cook best chicken and chickpea curry using 17 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to cook Best chicken and chickpea curry:
- Get 3 large chicken breasts, cut into large chunks
- You need 2 tbsp thick yoghurt - we use Fage 5% greek
- Take 2 heaped tsp cumin
- Provide 1 heaped tsp garam masala
- Provide 1 tsp turmeric
- Get Half tsp mild chilli powder
- Get 3 tbsp olive or coconut oil
- Provide 2 medium onions, finely chopped
- Prepare 2 garlic cloves,finely chopped
- Get 1 inch piece of root ginger (or use a heaped tsp frozen ginger), finely chopped or grated
- Take 2 extra tsp cumin and turmeric
- Take 8-10 new potatoes, skins on, pre-cooked - we were using some leftovers!
- Prepare 400 g tin coconut milk (you could use light but we prefer regular full-fat!)
- Prepare 210 g tin chickpeas
- You need 150 g fresh spinach
- Take 1 tbsp tomato puree
- Provide Salt and pepper
Instructions to make Best chicken and chickpea curry:
- 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!!
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