Best Advice to Preparing Appetizing Best chicken and chickpea curry

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We hope you got insight from reading it, now let's go back to best chicken and chickpea  curry recipe. To make best chicken and chickpea  curry you need 17 ingredients and 8 steps. Here is how you achieve it.

To make an extraordinary Best chicken and chickpea  curry, here are the materials needed:

1. Take 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. Use 1 tsp of turmeric.
6. Take Half of tsp mild chilli powder.
7. Prepare 3 tbsp of olive or coconut oil.
8. Get 2 of medium onions, finely chopped.
9. You need 2 of garlic cloves,finely chopped.
10. Take 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. Take 8-10 of new potatoes, skins on, pre-cooked - we were using some leftovers!.
13. Provide 400 g of tin coconut milk (you could use light but we prefer regular full-fat!).
14. Prepare 210 g of tin chickpeas.
15. Get 150 g of fresh spinach.
16. You need 1 tbsp of tomato puree.
17. Prepare of Salt and pepper.

After preparing the materials, next you are good to make your tasty Best chicken and chickpea  curry by following the guidances below:

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!!.

Reserve the chicken, covered, in a warm place until. All Chinese Take Away Fast Food Indian Take Away. Ch Chicken curry with a satay sauce, a wonderful alternative to a Chinese takeaway. Best chicken and chickpea curry 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!

Recipe : Best chicken and chickpea  curry

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