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Best chicken and chickpea  curry. 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.

This creamy, tomato-based chicken and chickpea curry is easy to make and suitable any time of the year. Take advantage of summer and use your favorite tomatoes, or you can use canned tomatoes. Reduce the heat to medium, and stir in the garlic, curry powder, cinnamon, and clove.

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, best chicken and chickpea  curry. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Best chicken and chickpea  curry is one of the most popular of current trending foods in the world. It's enjoyed by millions every day. It's easy, it's fast, it tastes delicious. Best chicken and chickpea  curry is something that I have loved my entire life. They're fine and they look fantastic.

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.

To begin with this recipe, we must first prepare a few ingredients. You can have best chicken and chickpea  curry using 17 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Best chicken and chickpea  curry:

1. {Prepare 3 of large chicken breasts, cut into large chunks.
2. {Make ready 2 tbsp of thick yoghurt - we use Fage 5% greek.
3. {Get 2 of heaped tsp cumin.
4. {Make ready 1 of heaped tsp garam masala.
5. {Make ready 1 tsp of turmeric.
6. {Make ready Half of tsp mild chilli powder.
7. {Make ready 3 tbsp of olive or coconut oil.
8. {Get 2 of medium onions, finely chopped.
9. {Take 2 of garlic cloves,finely chopped.
10. {Make ready 1 inch of piece of root ginger (or use a heaped tsp frozen ginger), finely chopped or grated.
11. {Prepare 2 of extra tsp cumin and turmeric.
12. {Take 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. {Prepare 210 g of tin chickpeas.
15. {Take 150 g of fresh spinach.
16. {Prepare 1 tbsp of tomato puree.
17. {Make ready of Salt and pepper.

This chickpea and tomato based curry has a variety of spices which you can modify based on your preferences, chicken is easily added to this dish, but can also be left out. Usually served with a scoop of thick natural yoghurt to counterbalance the heat. Add chicken - Saute chicken cubes with onions and spices or to save time and effort, add diced or shredded rotisserie chicken. Try other herbs and spice blends - Instead of an Indian flavor, use Italian, Mexican or Cajun seasonings.

Steps to make Best chicken and chickpea  curry:

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!!.

This chickpea curry is loaded with pantry staples like coconut milk, canned chickpeas and curry powder. The coconut milk gives this dish a bit of sweetness and the curry powder brings a little heat. This chickpea curry recipe is by no means overly spicy. If you want to add a bit more heat add a drizzle of Sriracha sauce or crushed red pepper. Add some olive oil to a pot along with some chopped onions, crushed garlic, garam masala (or curry powder), cumin, coriander powder, turmeric and cayenne pepper and sauté until the onions are softened.

So that is going to wrap this up for this special food best chicken and chickpea  curry recipe. Thank you very much for your time. I'm confident you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!