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Variety to Producing Perfect Best chicken and chickpea curry

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Best chicken and chickpea  curry

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 achieve it.

To prepare an unforgettable Best chicken and chickpea  curry, below are the components required:

  1. Get 3 of large chicken breasts, cut into large chunks.
  2. You need 2 tbsp of thick yoghurt - we use Fage 5% greek.
  3. Prepare 2 of heaped tsp cumin.
  4. Use 1 of heaped tsp garam masala.
  5. Prepare 1 tsp of turmeric.
  6. Prepare Half of tsp mild chilli powder.
  7. Prepare 3 tbsp of olive or coconut oil.
  8. Prepare 2 of medium onions, finely chopped.
  9. You need 2 of garlic cloves,finely chopped.
  10. Use 1 inch of piece of root ginger (or use a heaped tsp frozen ginger), finely chopped or grated.
  11. Get 2 of extra tsp cumin and turmeric.
  12. You need 8-10 of new potatoes, skins on, pre-cooked - we were using some leftovers!.
  13. Get 400 g of tin coconut milk (you could use light but we prefer regular full-fat!).
  14. Provide 210 g of tin chickpeas.
  15. Use 150 g of fresh spinach.
  16. You need 1 tbsp of tomato puree.
  17. Take of Salt and pepper.

After readying the ingridients, now you are ready to prepare your tasty Best chicken and chickpea  curry by following the guidances on this section:

  1. 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..
  2. 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..
  3. 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..
  4. In a smaller non-stick pan, fry the potatoes until they are crispy and golden - this should take about 10 to 15 minutes..
  5. 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..
  6. 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..
  7. Now add the crispy potatoes and cook for a final 5 minutes.
  8. 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!!.

Tomato And Chickpea Curry With Coconut Milk VeganSandra. Tomato Chickpea Curry with Chicken Food Republic. Curry powder and chickpeas turn this slow-cooker chicken stew into a hearty Middle Eastern-style dinner. Made this for dinner tonight over quinoa and it was awesome. Might add a little more curry and salt next time, and maybe a few more spices (cumin, etc) as the other reviewer recommended.

Recipe : Best chicken and chickpea  curry

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step by step to make Best chicken and chickpea  curry

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