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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 “get healthy” and “weight loss” article you read will tell you to skip the drive through and make all of your meals yourself. There’s some worth to that. But sometimes the last thing you would like to do is put together a whole meal for yourself and your family. Sometimes almost all you want is to go to the drive through and get home as soon as possible. Why shouldn’t you be capable of do this every so often and not have a bunch of guilt about slipping up on your diet? This may be possible because lots of the popular fast food places making the effort to make their menus healthier now. Here is how one can find appropriate food choices at the drive through.
Focus on the sides. Not too long ago, the sole side dish item at a fast food restaurant was French fries. Now virtually all of the popular fast food places have expanded their menus. Now quite a few of them provide salads. Chili is yet another option. Baked potatoes can also be purchased. You can choose fruit. There are a lot of possibilities that don’t involve eating something deep fried. Instead of the pre-determined “meal deals” aim to build a meal from side dishes. When you choose to do this you may keep your fat content and calorie counts low.
Logic says that one of the best ways to stay healthy and balanced is to avoid the drive through and never eat fast food. While this is usually recommended all you need to do is make a number of good choices and traveling to the drive through isn’t anything to worry about–when you do it in moderation. Sometimes what you need is to let someone else create your dinner. If you ultimately choose healthy things, the shame usually associated with hitting the drive through shouldn’t be so bad.
We hope you got insight 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 cook Best chicken and chickpea curry:
- Use 3 large chicken breasts, cut into large chunks
- Get 2 tbsp thick yoghurt - we use Fage 5% greek
- You need 2 heaped tsp cumin
- Use 1 heaped tsp garam masala
- Get 1 tsp turmeric
- Get Half tsp mild chilli powder
- Take 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
- Prepare 8-10 new potatoes, skins on, pre-cooked - we were using some leftovers!
- Use 400 g tin coconut milk (you could use light but we prefer regular full-fat!)
- You need 210 g tin chickpeas
- Provide 150 g fresh spinach
- Provide 1 tbsp tomato puree
- Use 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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