Fragrant Chicken Curry with Chickpeas

Name: Fragrant Chicken Curry with Chickpeas
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: Serves 4
Cuisine: indian
Ingredients: 2 onions quartered; 3 fat garlic cloves; 3cm/1/4in piece fresh root ginger peeled and roughly chopped; 2 tbsp moglai (medium) curry powder; 1/2 tsp turmeric; 2 tsp paprika; 1 fresh red chilli seeded and roughly chopped; 20g packet fresh coriander; 1 chicken stock cube; 425ml/3/4 pint boiling water; 4 skinless boneless chicken fillets (about 500g/1lb 2oz total weight), cubed; 410g can chickpea drained and rinsed; natural low-fat yogurt basmati rice, naan bread or grilled poppadums, to serve

4.40 (92)

⏱ 70 mins 🍽 Serves 4 🌶 indian ✅ Easy 🏷 Main course

This one-pot Indian curry delivers rich, fragrant flavour while remaining low in fat. Aromatic onions, garlic, ginger and spices are blended into a purée, then simmered with chicken and chickpeas. The dish is finished with fresh coriander and a spoonful of yogurt. It is ready to serve in just over an hour, making a perfect main course for lunch or dinner. Serve it with basmati rice, naan bread or poppadums for a complete meal.

Ingredients

2 onions quartered
3 fat garlic cloves
3cm/1/4in piece fresh root ginger peeled and roughly chopped
2 tbsp moglai (medium) curry powder
1/2 tsp turmeric
2 tsp paprika
1 fresh red chilli seeded and roughly chopped
20g packet fresh coriander
1 chicken stock cube
425ml/3/4 pint boiling water
4 skinless boneless chicken fillets (about 500g/1lb 2oz total weight), cubed
410g can chickpea drained and rinsed
natural low-fat yogurt basmati rice, naan bread or grilled poppadums, to serve

Method

Place the onions, garlic, ginger, curry powder, turmeric, paprika, chilli and half the coriander into a food processor. Add 1 teaspoon salt and process until a smooth purée forms. Transfer this mixture to a medium saucepan and cook for 10 minutes, stirring often.
Crumble the stock cube into the pan, pour in the boiling water and bring the liquid back to a boil. Add the cubed chicken, stir well, then reduce the heat and let it simmer for 20 minutes until the chicken is cooked through and tender.
Chop the rest of the coriander, setting aside 2 tablespoons for garnish. Stir the remaining chopped coriander and the drained chickpeas into the curry and warm it through. Divide the curry among four bowls, sprinkle with the reserved coriander and add a spoonful of yogurt. Serve with basmati rice, naan bread or poppadums.

Nutrition (per serving)

Calories272 kcal

Fat5 g

Saturates1 g

Carbs19 g

Fibre5 g

Protein39 g

Sodium672 mg

Salt1 g

Recipe details

Skill levelEasy

CategoryMain course

Cuisineindian