Chicken and Chickpea Curry
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Khin's Kitchen · by Khin★ 5.0 (25)

Chicken and Chickpea Curry

NUTRITION · PER SERVING30M COOK
CAL 22%·PRO 49%
CARBS 36G33% OF CAL
11G FIBER10G SUGAR15G OTHER
FAT 24G49% OF CAL
11G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

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.

mainindiancurrychickenbeansgluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 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
PREP
10M
SODIUM
1451MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.