Chicken Chickpea Curry | Video
Easy, hearty and healthy weeknight dinner loaded with nutrition and deliciousness
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Servings
Ingredients
- 1 tablespoon oil
- ½ teaspoon cumin seeds
- 500 g chicken diced (I used chicken thighs)
- ½ teaspoon ground turmeric turmeric powder
- 1 tablespoon ground coriander coriander powder
- 2 tablespoons garam masala
- 1 teaspoon red chili powder
- 2 large onions sliced
- 1 large tomato chopped
- 1 teaspoon minced ginger ginger paste
- 1 teaspoon minced garlic garlic paste
- 1 cup water
- 1 can 400 g chickpeas drained and rinsed
- ¼ cup chopped coriander cilantro leaves
- 1 tablespoon ginger cut into sticks
- 2 green chilies slit
Instructions
- Heat oil in a frying pan over medium-high heat.
- Add cumin seeds. Allow to splutter.
- Add chicken, ground turmeric, ground coriander, 1 tablespoon garam masala and red chili powder. Season with salt. Sauté for 3-4 minutes or until browned.
- Add onions, tomatoes, minced ginger and garlic. Pour in 1 cup water. Season with salt.
- Cook for 10-12 minutes or until chicken is cooked through.
- Add chickpeas, coriander (cilantro) leaves, ginger, green chilies and 1 tablespoon garam masala. Stir to combine.
- Increase heat to high. Bring to the boil. Reduce heat to medium. Simmer 4-5 minutes.
- Garnish with more coriander (cilantro) leaves.
Video
Notes
- You can use dried chickpeas in this recipe. Just soak them for about 4 hours, and cook separately before adding to the curry
Nutrition
Serving: 1g | Calories: 300kcal | Carbohydrates: 12g | Protein: 26g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Cholesterol: 94mg | Sodium: 97mg | Fiber: 3g | Sugar: 4g