Step-by-Step Guide to Make Ultimate Best chicken and chickpea curry
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The variety of servings that can be served to make Best chicken and chickpea curry is 4 people. So ensure that this portion is sufficient to serve for yourself and your loved one family.
Oh sure, simply so as to add, the time wanted to cook Best chicken and chickpea curry is estimated to be around 30 minutes (plus marinating time).
So, this time, let’s try it, let’s vary Best chicken and chickpea curry ourselves at residence. Staying with simple ingredients, this dish can present advantages in serving to to take care of the health of our our bodies. You may make Best chicken and chickpea curry using 17 material kind and 8 manufacturing steps. Here’s tips on how to make the dish.
We all love a curry in this house so finding a recipe that suits us all was a must. I must admit, I add the chickpeas and spinach after I've taken the childrens' portions out still as they will only pick them out! The Bombay potatoes is a new addition as it means we can use less chicken which reduces the cost.
Components and spices that should be Take to make Best chicken and chickpea curry:
- 3 large chicken breasts, cut into large chunks
- 2 tbsp thick yoghurt – we use Fage 5% greek
- 2 heaped tsp cumin
- 1 heaped tsp garam masala
- 1 tsp turmeric
- Half tsp mild chilli powder
- 3 tbsp olive or coconut oil
- 2 medium onions, finely chopped
- 2 garlic cloves,finely chopped
- 1 inch piece of root ginger (or use a heaped tsp frozen ginger), finely chopped or grated
- 2 extra tsp cumin and turmeric
- 8-10 new potatoes, skins on, pre-cooked – we were using some leftovers!
- 400 g tin coconut milk (you could use light but we prefer regular full-fat!)
- 210 g tin chickpeas
- 150 g fresh spinach
- 1 tbsp tomato puree
- Salt and pepper
Instructions to make 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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