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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 Good For You.
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. 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 you just wish to hit the drive through along the way home and call it a day. Why shouldn’t you be able to do this every so often and not have a bunch of guilt about slipping up on your diet regime? This is because many of the popular fast food restaurants around are trying to “healthy up” their menus. Here is how one can find healthy food at the drive through.
Concentrate on the sides. It has not been that long ago that all you could get at the fast food restaurant was French Fries. Now many of the fast food choices have been widened a great deal. There are lots of salads out there now. Chili is definitely another selection. You may get a baked potato. You can make fruit. There are a lot of options that don’t involve eating something deep fried. When selecting your dinner from the drive through, pick out a variety of side items instead of choosing a pre-made “meal deal”. This makes it possible for you to keep your calorie count low and lessen your fat intake.
Logic says that one the simplest way to stay balanced is to avoid the drive through and never eat fast food. Most of the time this is a good idea but if you make great choices, there’s no reason you can’t visit your drive through once in a while. Sometimes the best thing is to let other people produce your dinner. When you choose wholesome menu items, you do not have to feel terrible 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. 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:
- Provide 3 large chicken breasts, cut into large chunks
- Get 2 tbsp thick yoghurt - we use Fage 5% greek
- Take 2 heaped tsp cumin
- Get 1 heaped tsp garam masala
- Use 1 tsp turmeric
- Get Half tsp mild chilli powder
- Take 3 tbsp olive or coconut oil
- Provide 2 medium onions, finely chopped
- Provide 2 garlic cloves,finely chopped
- Provide 1 inch piece of root ginger (or use a heaped tsp frozen ginger), finely chopped or grated
- Get 2 extra tsp cumin and turmeric
- Take 8-10 new potatoes, skins on, pre-cooked - we were using some leftovers!
- Get 400 g tin coconut milk (you could use light but we prefer regular full-fat!)
- Take 210 g tin chickpeas
- Get 150 g fresh spinach
- Take 1 tbsp tomato puree
- Prepare 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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