Khin's Kitchen· by Khin★ 5.0 (25)

Chicken and Chickpea Curry

Name: Chicken and Chickpea Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: indian
Ingredients: 250 g Chicken breast (( about 9oz ) breast/thigh, boneless skinless, cut medium bite-size pieces); 1 Chickpea tin (( about 400g/14oz ) water drained); 3-4 Shallot (Asian shallot or small shallot onions); 3 cloves Garlic (Grated); 1 tbsp Ginger paste (Or finely grated); 2 Tomatoes (Large vine ripen tomatoes, finely chopped); 2 tsp Tomato puree (Or tomato concentrate ); 200 ml Coconut milk (Full fat or creamy coconut milk ( see details in note )); 250 ml Water (about 1 cup, add more if needed); 3-4 Green Chilli (cut half lengthways); handful Coriander (roughly chopped); 1½ tsp Salt (Adjust salt according to your taste); 1 tsp Chicken powder (or half chicken stock cubes ( about 5 g )); 2-3 tbsp Oil (Vegetable, sunflower, or neutral flavour oil, or ghee); 1 tbsp Curry powder (Mild/hot Indian curry powder, or Madaras curry powder); 1 tsp Turmeric; 1 tsp Paprika powder (or chilli powder); ½ tsp Cumin seeds (Zeera/Jeera seeds); 2-3 Bay leaves; ½ tsp Garam Masala

Nutrition Facts

Per serving · recipe makes 4 · 30m total

Servings

Calories

23% of a 2,000 cal day

466KCAL

Protein

25g50% DV

% DAILY VALUE

Total Fat25g

33%

Saturated12g

61%

Unsaturated13g

—

Total Carbs39g

14%

Fiber11g

40%

Total Sugars11g

—

incl. Added Sugars0g

Starch16g

—

Sodium1385mg

60%

% Daily Value is based on a 2,000 calorie day.

A fragrant curry of tender chicken breast and chickpeas simmered in coconut milk with warming spices. Quick enough for weeknight dinner and naturally satisfying over rice.

Ingredients

4 SERVINGS

250 gChicken breast/thigh, boneless skinless — cut into medium bite-size pieces, 9 oz, or Chicken breast/thigh, boneless skinless
400 gChickpea tin — drained
3–4Asian shallot — or small shallot onions
3Garlic — grated
1 tbspGinger paste — or finely grated ginger
2large vine-ripened tomatoes — finely chopped
2 tspTomato puree — or tomato concentrate
200 mlCoconut milk — full-fat, creamy
250 mlWater — 1 cup
3–4Green Chilli — cut in half lengthwise
1handful Coriander — roughly chopped
1½ tspSalt
1 tspChicken powder — or half chicken stock cubes
2–3 tbspvegetable oil — or sunflower oil or neutral flavour oil or ghee
1 tbspMild/hot Indian curry powder — mild or hot, or Madras curry powder
1 tspTurmeric
1 tspPaprika powder — or chilli powder
½ tspCumin seeds (Zeera/Jeera seeds)
2–3Bay leaves
½ tspGaram Masala

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

30m total

Read the method on Khin's KitchenKhin’s original page

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mainindiancurrychickenbeansgluten free

Nutrition is estimated by Chive from the ingredients above, per serving.

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