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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 Deciding on Wholesome Fast Food.
Almost each and every “get healthy” and “weight loss” document you read will tell you to skip the drive through and make all of your meals yourself. This is actually very true. Occasionally, though, the last thing you want is to have to cook a meal from scratch. Once in a while you need to visit the drive through when you are on your way home and finish the day. There is no reason that you simply shouldn’t be able to do this once in a while and be free of the guilt usually associated with “diet slips”. This is because many of the famous fast food restaurants out there are trying to “healthy up” their choices. Here’s how it is possible to eat healthfully while you are at a fast food spot.
Concentrate on the sides. It wasn’t that long ago that French Fries were your sole side dish option at a restaurant. Now just about all of the famous fast food places have broadened their menus. Now lots of them provide salads. You can also choose Chili. You might get baked potatoes. Fruit is usually offered. There are countless options that you can choose that do not force you to eat foods that have been deep fried. When you buy your dinner through a drive through window, choose side dishes instead of just grabbing something premade. When you are doing this you are able to keep your fat content and calorie counts low.
Fundamental logic states that the proper way to lose pounds and get healthy is to ban fast food from your diet completely. While, usually, this is a good plan, if you make intelligent choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Often what you require most is just to have someone else do the cooking. If you decide on healthy products, the guilt usually associated with hitting the drive through shouldn’t be so bad.
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 do that.
The ingredients needed to prepare Best chicken and chickpea curry:
- Use 3 large chicken breasts, cut into large chunks
- You need 2 tbsp thick yoghurt - we use Fage 5% greek
- Get 2 heaped tsp cumin
- Use 1 heaped tsp garam masala
- Provide 1 tsp turmeric
- Get Half tsp mild chilli powder
- Use 3 tbsp olive or coconut oil
- Take 2 medium onions, finely chopped
- Take 2 garlic cloves,finely chopped
- Use 1 inch piece of root ginger (or use a heaped tsp frozen ginger), finely chopped or grated
- Prepare 2 extra tsp cumin and turmeric
- Get 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
- Prepare 150 g fresh spinach
- Get 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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