Best 2 Chickpea And Chicken Curry Recipes

Tantalize your taste buds with a culinary journey to India as we present a delectable duo of authentic recipes: Chickpea and Chicken Curry and a refreshing Cucumber Raita. Embark on a flavor-filled adventure with our step-by-step guide to creating these flavorful dishes. Discover the art of blending aromatic spices, creamy coconut milk, succulent chicken, and tender chickpeas in a rich and flavorful curry sauce. Complement this savory feast with a cooling Cucumber Raita, a yogurt-based condiment infused with crisp cucumbers, cooling mint, and a hint of tangy spices. Get ready to captivate your senses and satisfy your cravings with these authentic Indian culinary gems.

Here are our top 2 tried and tested recipes!

CHICKPEA AND CHICKEN CURRY

Chickpea and Chicken Curry image

This is a delicious, fast and easy meal that makes great leftovers for lunch too! Serve with rice.

Provided by Claudia

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 large onion, diced
1 (6 ounce) skinless, boneless chicken breast half - cut into cubes
3 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
1 tablespoon ketchup
½ (6 ounce) can tomato paste
1 tablespoon lemon juice
1 teaspoon salt
¼ teaspoon ground black pepper
1 cup water, or as needed
4 sprigs cilantro for garnish

Steps:

Heat the olive oil in a skillet over medium-high heat. Cook and stir the onion and chicken until the onion is dark brown, and the chicken is golden, about 5 minutes. Reduce the heat to medium, and stir in the garlic, curry powder, cinnamon, and clove. Cook and stir until the spices are fragrant and the garlic has softened slightly, 1 to 2 minutes. Add the garbanzo beans, ketchup, tomato paste, lemon juice, salt, black pepper, and water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and cook 10 minutes. Uncover, and increase heat to medium-high, and allow the sauce to reduce to your desired consistency. Stir in additional water if too thick. Garnish with cilantro to serve.

Nutrition Facts : Calories 208.4 calories, Carbohydrate 27 g, Cholesterol 24.2 mg, Fat 5.6 g, Fiber 5.6 g, Protein 14.2 g, SaturatedFat 0.9 g, Sodium 1027.6 mg, Sugar 5.2 g

CHICKEN AND CHICKPEA CURRY

Chicken and Chickpea Curry image

Make and share this Chicken and Chickpea Curry recipe from Food.com.

Provided by Hobittual

Categories Curries

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

500 g chicken breasts
2 cooking onions
750 g mushrooms
6 garlic cloves
2 teaspoons pickled ginger
25 ml vegetable ghee or 25 ml oil
1 1/2 tablespoons paprika
1 1/2 tablespoons turmeric
2 teaspoons ground coriander
2 teaspoons ground cumin
4 green cardamom pods (slightly crushed)
4 bay leaves
500 ml pasata or sieved tomatoes
100 ml plain yogurt
400 g chickpeas
280 ml coconut milk
1 teaspoon salt

Steps:

Chop chicken, onion and mushrooms, slice garlic very thinly.
Heat the Ghee till it is just sizzling in a large wok or a heavy saucepan.
Fry the onions with the garlic, ginger, cardamoms and bay leaves. Stir for 5-10 min until the onions are soft,then add the chicken,stir again for 3 min then turn down the heat so the chicken stays fairly soft.
After 10 min stir in the mushrooms, combine all the spices and tip them in the pan, add the salt, turning everything over rapidly until the spices have covered everything.
Now quickly, as everything will start to stick, add the pasata (sieved tomato), yogurt, coconut milk and the drained chick peas.
Heat through until boiling stirring fairly often, then simmer until the sauce is quite thick but smooth possibly 20-25 min, add a little boiling water if it is reducing rapidly.
Serve with rice or Indian breads, possibly with chilled chopped fresh tomatoes.

Nutrition Facts : Calories 423, Fat 23.9, SaturatedFat 14, Cholesterol 64.8, Sodium 666.1, Carbohydrate 29.6, Fiber 6.5, Sugar 6, Protein 26.6

Tips:

Mise en place: Before starting, ensure all ingredients are properly measured and prepared. This will make the cooking process smoother and more efficient.
Use high-quality ingredients: The quality of your ingredients greatly impacts the final dish. Use fresh vegetables, tender chicken, and flavorful spices.
Don't overcrowd the pan: When cooking the chicken or vegetables, avoid overcrowding the pan. This will prevent them from cooking evenly and may result in steamed rather than sautéed ingredients.
Simmer the curry for at least 30 minutes: Simmering allows the flavors to meld and develop fully. Be patient and let the curry simmer for at least 30 minutes, or even longer for a richer flavor.
Adjust the spice level to your preference: The recipe includes chili powder and cayenne pepper, which provide a moderate level of heat. Feel free to adjust the amount of these spices based on your desired spice level.
Garnish before serving: Before serving, garnish the curry with fresh cilantro, chopped almonds, or a dollop of yogurt for an extra touch of flavor and color.

Conclusion:

This flavorful and wholesome chickpea and chicken curry is a perfect weeknight meal that combines protein-packed chickpeas with tender chicken, aromatic spices, and creamy coconut milk. Its versatility allows it to be served with various accompaniments, from fluffy rice to crusty bread. By following these tips, you can ensure a delicious and satisfying curry that will impress your family and friends. Whether you're a seasoned home cook or just starting your culinary journey, this recipe is sure to become a favorite in your kitchen.