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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 Finding Healthful Fast Food.
Almost every single article about losing weight and getting healthy explains readers to avoid drive through windows like the plague and that they need to carry out all of their own cooking. This is actually good guidance. But sometimes the last thing you want to do is make a whole supper for yourself and your family. Once in a while you just want to visit the drive through when you are on your way home and complete the day. Why shouldn’t you be capable of do this from time to time and not have a bunch of guilt about slipping up on your diet? This is because a lot of the popular fast food restaurants on the market are trying to “healthy up” their choices. Here’s how it’s possible to eat healthfully when you’re at a fast food place.
Your beverage needs to be water or juice or milk. Choosing a huge soda as your beverage gives hundreds of poor calories to your meal. Usually just one portion of soft drinks is only eight ounces big. That serving can contain many spoonfuls of sugar along with at least a hundred calories. Most fast food soft drink sizes start at twenty ounces. Thirty ounces, however, is much more common. This is the reason why just ordering a soft drink will add cupfulls of sugar and thousands of empty calories to your diet. It is much healthier to choose milk, juice and also regular water.
Logic claims that one the easiest way to stay healthy and balanced is to avoid the drive through and never eat fast food. While, for the most part, this is a good idea, if you make smart choices, there is no reason to feel guilty for visiting a drive through one or two times a month. At times the thing you need most is just to have another person do the cooking. There isn’t any reason to feel guilty about visiting the drive through when you make healthy decisions!
We hope you got benefit from reading it, now let’s go back to best chicken and chickpea curry recipe. You can have best chicken and chickpea curry using 17 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to prepare Best chicken and chickpea curry:
- Prepare 3 large chicken breasts, cut into large chunks
- You need 2 tbsp thick yoghurt - we use Fage 5% greek
- Use 2 heaped tsp cumin
- Get 1 heaped tsp garam masala
- You need 1 tsp turmeric
- Use Half tsp mild chilli powder
- Use 3 tbsp olive or coconut oil
- Provide 2 medium onions, finely chopped
- Use 2 garlic cloves,finely chopped
- Take 1 inch piece of root ginger (or use a heaped tsp frozen ginger), finely chopped or grated
- You need 2 extra tsp cumin and turmeric
- Use 8-10 new potatoes, skins on, pre-cooked - we were using some leftovers!
- Provide 400 g tin coconut milk (you could use light but we prefer regular full-fat!)
- Provide 210 g tin chickpeas
- Prepare 150 g fresh spinach
- Prepare 1 tbsp tomato puree
- Take 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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