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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 Fine For You.
Almost every “get healthy” and “weight loss” posting you go through will tell you to skip the drive through and make all of your meals yourself. This is really very true. From time to time, though, you totally do not wish to make a whole meal for your family or even just for yourself. Once in a while you need to pay a visit to the drive through when you are on your way home and end the day. There is no reason you shouldn’t be able to do that once in a while and be free of the guilt usually associated with “diet slips”. This is because many of the popular fast food restaurants on the market are trying to “healthy up” their selections. Here is how to eat healthfully when you hit the drive through.
Go for the side dishes. It wasn’t too long ago that French Fries were your sole side dish choice at a restaurant. Today the vast majority of the most popular fast food franchises have enhanced their choices. There are lots of salads available now. You can also pick out Chili. You can get baked potatoes. You could possibly get fruit. There are a lot of options that don’t involve eating one thing deep fried. Instead of the pre-determined “meal deals” make an effort to make a meal consisting of side dishes. You’ll keep your calorie and fatty food count very low and save yourself commitment.
Standard logic tells us that one certain way to get healthy and shed pounds is to skip the drive through and to banish fast food restaurants from your thoughts. 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 what you need most is just to have another person do the cooking. When you choose wholesome menu items, you do not have to feel guilty about visiting the drive through.
We hope you got benefit from reading it, now let’s go back to best chicken and chickpea curry recipe. To make best chicken and chickpea curry you only need 17 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to make Best chicken and chickpea curry:
- Use 3 large chicken breasts, cut into large chunks
- Take 2 tbsp thick yoghurt - we use Fage 5% greek
- Prepare 2 heaped tsp cumin
- Provide 1 heaped tsp garam masala
- Take 1 tsp turmeric
- You need Half tsp mild chilli powder
- Prepare 3 tbsp olive or coconut oil
- Get 2 medium onions, finely chopped
- Take 2 garlic cloves,finely chopped
- Prepare 1 inch piece of root ginger (or use a heaped tsp frozen ginger), finely chopped or grated
- Provide 2 extra tsp cumin and turmeric
- Use 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!)
- Take 210 g tin chickpeas
- Provide 150 g fresh spinach
- Use 1 tbsp tomato puree
- You need Salt and pepper
Steps 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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