Chicken & Chickpeas Curry

CHICKEN & CHICKPEAS CURRY

admin

Chef: Naseem Shakir

Chef Naseem's recipes have been shared in loving memory of Farhan Shakir- a wonderful human and beloved son. It would mean a lot if you could send a prayer for Farhan.

© Kind Kitchen. All rights reserved.
servings
4

Equipment

  • Knife

  • Sieve

  • Chopping board

  • Measuring spoons

  • Wooden spatula

  • Plate

  • Lidded wok or frying pan

Ingredients

  • ½ chopped medium Onion

  • 350g Chicken fillet (cut into small cubes)

  • 400g tinned Chickpeas (drained)

  • 150g chopped fresh Tomatoes

  • 2 tablespoons Olive Oil

  • ½ tablespoon minced Ginger/ garlic

  • ¼ teaspoon Coriander powder

  • ½ teaspoon Cumin powder

  • ¼ teaspoon red Chilli powder

  • ¼ teaspoon ground black Pepper

  • ¼ teaspoon dried Paprika

  • ½ teaspoon Turmeric powder

  • ½ teaspoon Cumin seeds

  • ½ teaspoon Garam masala powder

  • 5 whole Cloves

  • 1 inch stick Cinnamon bark

  • 1 handful fresh Coriander leaves

  • ¼ fresh Lemon

  • Salt (to taste)

Instructions

1

To make your base


1. Chop onions finely.

2. Place the wok on a medium heat, and add oil and then the cloves, cumin seeds and cinnamon stick. Allow to fry for around 1 minute so they release their aromas.

3. Then add minced garlic and ginger paste, stir-frying the mixture for a few minutes until it turns a golden colour.

4. Sauté onions for 10 minutes on medium heat, before adding chopped tomatoes, and cooking for another 5 minutes.

5. Sprinkle dried turmeric, coriander, cumin, red chillies, paprika, black pepper and salt into the pan, before mixing well and frying the masala over high heat for 5 minutes or so.
2

To cook the chicken


6. Add the cubed chicken fillet to the pan, and mix well until coated with the spice mix. .
7. Turn the heat to low, and cover, allowing to cook for 15 minutes.
3

Add the chickpeas


8. Add the drained chickpeas to the pan, sprinkling a little water into the mixture if necessary.
.
9. Cover, turn the heat to low, and allow to cook for a further 10 minutes. You should end with a fairly thick, clingy sauce .
4

To serve the Chicken & Chickpeas Curry


10. Garnish with freshly cut coriander leaves. Add garam masala and lemon juice to taste before serving.

Notes


We served with farali roti, but try this recipe with the roti or rice of your choice.