Chicken And Chickpea Curry Recipes

30 MINUTE EASY CHICKEN AND CHICKPEA CURRY

Steps:

• Heat the peanut oil in a large heavy bottomed dutch oven over medium high heat. Brown the chicken pieces for a few minutes.
• Remove the chicken from the pot and add the onions and garlic. Cook them for a few minutes until they soften then add the turmeric, yellow curry powder, garam masala and cardamom. Stir them well into the onions and garlic and cook for two minutes, stirring constantly.
• Return the browned chicken to the pot along with the fresh ginger and and chicken stock. Cover and bring to a slow simmer for 10 minutes.
• Add the yogurt and chickpeas and simmer slowly for an additional 5 to 10 minutes.
• Serve over plain basmati rice.

CHICKPEA AND CHICKEN CURRY

Steps:

• Heat the olive oil in a skillet over medium-high heat. Cook and stir the onion and chicken until the onion is dark brown, and the chicken is golden, about 5 minutes. Reduce the heat to medium, and stir in the garlic, curry powder, cinnamon, and clove. Cook and stir until the spices are fragrant and the garlic has softened slightly, 1 to 2 minutes. Add the garbanzo beans, ketchup, tomato paste, lemon juice, salt, black pepper, and water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and cook 10 minutes. Uncover, and increase heat to medium-high, and allow the sauce to reduce to your desired consistency. Stir in additional water if too thick. Garnish with cilantro to serve.

CHICKEN AND CHICKPEA CURRY

Steps:

• Chop chicken, onion and mushrooms, slice garlic very thinly.
• Heat the Ghee till it is just sizzling in a large wok or a heavy saucepan.
• Fry the onions with the garlic, ginger, cardamoms and bay leaves. Stir for 5-10 min until the onions are soft,then add the chicken,stir again for 3 min then turn down the heat so the chicken stays fairly soft.
• After 10 min stir in the mushrooms, combine all the spices and tip them in the pan, add the salt, turning everything over rapidly until the spices have covered everything.
• Now quickly, as everything will start to stick, add the pasata (sieved tomato), yogurt, coconut milk and the drained chick peas.
• Heat through until boiling stirring fairly often, then simmer until the sauce is quite thick but smooth possibly 20-25 min, add a little boiling water if it is reducing rapidly.
• Serve with rice or Indian breads, possibly with chilled chopped fresh tomatoes.