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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 Nutritious Fast Food.
Almost every single article about reducing your weight and getting healthy informs readers to avoid drive through windows like the plague as well as to do all of their own cooking. This is literally very true. From time to time, though, the last thing you want is to have to make a meal from scratch. Sometimes you just want to reach the drive through en route to your home and call it a day. There isn’t any reason that you shouldn’t be authorized to do this and not be suffering from shame about slipping on your diet. You are able to do this because most of the popular joints are now advertising “healthy” menu options to keep their businesses up. Here is how to eat healthy when you hit the drive through.
Focus on the sides. It has not been that long ago that all you could get in a fast food cafe was French Fries. Today the vast majority of the most popular fast food franchises have improved their offerings. Now you can get several different salads. You could also pick out Chili. You can get baked potatoes. You can get fruit. There are a lot of options that you can choose that do not force you to ingest foods that have been deep fried. When you order your dinner through a drive through window, opt for side dishes instead of just grabbing something premade. This makes it possible for you to keep the calorie count low and lessen your fat intake.
Simple sense states that the proper way to lose fat and get healthy is to ban fast food from your diet entirely. While, in most cases, this is a good strategy, if you make intelligent choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Once in a while, allowing someone else cook dinner is just what you need. When you choose healthful menu items, you do not have to feel bad 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 cook best chicken and chickpea curry you only need 17 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to prepare Best chicken and chickpea curry:
- Provide 3 large chicken breasts, cut into large chunks
- Prepare 2 tbsp thick yoghurt - we use Fage 5% greek
- Prepare 2 heaped tsp cumin
- Prepare 1 heaped tsp garam masala
- Use 1 tsp turmeric
- You need Half tsp mild chilli powder
- Get 3 tbsp olive or coconut oil
- Prepare 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
- Provide 2 extra tsp cumin and turmeric
- Use 8-10 new potatoes, skins on, pre-cooked - we were using some leftovers!
- You need 400 g tin coconut milk (you could use light but we prefer regular full-fat!)
- Provide 210 g tin chickpeas
- Provide 150 g fresh spinach
- Use 1 tbsp tomato puree
- Get 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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