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Fragrant Chicken Curry With Chick Peas

A community recipe by KitchenGoddess

Not tested or verified by Nigella.com

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Introduction

Recipe from Good Food Magazine.

Serves 4

Prep 30 - 40 mins

Cook 30 mins

Per serving 272 kcalories, protein 39g, carbohydrate 19g, fat 5g, saturated fat 1g, fibre 5g, sugar 0g, salt 1.68g

Recipe from Good Food Magazine.

Serves 4

Prep 30 - 40 mins

Cook 30 mins

Per serving 272 kcalories, protein 39g, carbohydrate 19g, fat 5g, saturated fat 1g, fibre 5g, sugar 0g, salt 1.68g

Ingredients

Serves: 4

Metric Cups

2 medium onions (quartered)
3 cloves garlic
3 centimetres fresh ginger (peeled and roughly chopped)
2 tablespoons curry powder (medium)
½ teaspoon turmeric
2 teaspoons paprika
1 red chilli (seeded and roughly chopped)
20 grams fresh coriander
1 chicken stock cube
425 millilitres boiling water
500 grams chicken breasts (cubed)
410 grams chickpeas (drained and rinsed)
plain yoghurt
basmati rice
naan bread (or poppadoms)

2 medium onions (quartered)
3 cloves garlic
1⅙ inches fresh gingerroot (peeled and roughly chopped)
2 tablespoons curry powder (medium)
½ teaspoon turmeric
2 teaspoons paprika
1 red chile (seeded and roughly chopped)
¾ ounce cilantro
1 chicken broth cube
15 fluid ounces boiling water
17⅔ ounces chicken breasts (cubed)
14½ ounces garbanzo beans (drained and rinsed)
plain yogurt
basmati rice
naan bread (or poppadoms)

Method

Fragrant Chicken Curry With Chick Peas is a community recipe submitted by KitchenGoddess and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Tip the onions, garlic, ginger, ground spices, chilli and half the coriander into a food processor. Add 1 teaspoon salt and blend to a purÃ©e. Tip the mixture into a medium saucepan and cook over a low heat for 10 minutes, stirring frequently.

Crumble in the stock cube, add the boiling water and return to the boil.

Add the chicken, stir, then lower the heat and simmer for 20 minutes until the chicken is tender.

Chop the remaining coriander, reserve 2 tablespoons, then stir the remainder into the curry with the chickpeas.

Heat through and divide between four bowls.

Sprinkle with the reserved coriander and spoon over the yogurt, then serve with basmati rice, naan bread or poppadums.

Crumble in the stock cube, add the boiling water and return to the boil.

Add the chicken, stir, then lower the heat and simmer for 20 minutes until the chicken is tender.

Chop the remaining coriander, reserve 2 tablespoons, then stir the remainder into the curry with the garbanzo beans.

Heat through and divide between four bowls.

Sprinkle with the reserved coriander and spoon over the yogurt, then serve with basmati rice, naan bread or poppadums.