This is a quick and easy recipe for chickpea curry. You can cook the chickpeas yourself, or use canned if you are in a hurry. Either way, this recipe will not dissappoint.
You will need:
1 chicken breast (or chicken thigh fillets) – skin and fat removed – cubed
1 large onion- thiny sliced
1/2 teaspoon whole corriander seeds- crushed (optional)
2 tablespoons madras curry powder (or any one you like)
1 can of chicpeas
Fry onions in some oi (approx 1/3 cup) l on medium heat until lightly golden. Add spices and stir until fragrant. Add chicken and stir fry until almost cooked.
Add chick peas and 1 cup of water. Cook uncoverd until reduced if you are in a hurry, or reduce the heat and cover and cook slowly until the chickpeas are softened and the curry has thickened if you have some extra time (this will result in a more intense flavour). Add more water when necessary. Season well
Serve with steamed rice, paratha or bread of your choice. Enjoy!
- Freshly chopped green chilli and corriander compliment this tasty dish