Chicken and chickpea curry
A flavourful and nourishing dish with chicken, chickpeas and coconut milk
A flavourful and nourishing dish with chicken, chickpeas and coconut milk
And here I am again with a recipe from our great friend Jamie O.! I absolutely love making curries — everything goes into one big pan (fewer dishes to wash), you can vary endlessly, and it tastes even better the next day!
One thing: I'm not a fan of curry powder and never use it. The flavour just doesn't do anything for me. Garam masala, on the other hand, I think is brilliant and it goes into all my curries. My other half isn't a fan of coriander, so I've swapped it out for parsley here.
1. Heat a splash of oil in a pan and gently fry the onions, garlic and ginger. Then add the chicken thigh pieces and cook until nicely browned.
2. Once the chicken is nicely browned, add the garam masala. Cook until you can smell the spices, then add the tomatoes, chilli and chickpeas. Pour in the coconut milk and bring to the boil. Once boiling, add the peas and season everything with salt and pepper to taste.
3. Let everything simmer on a low heat until the curry has thickened slightly. In the meantime, cook your rice or warm your flatbread.
4. Spoon the curry onto a plate and scatter over the parsley leaves. Serve with a wedge of lime and enjoy!
Recipe
This chicken and chickpea curry is a wonderfully spiced dish that comes together quickly. Creamy coconut milk and aromatic garam masala give it a deep, warming flavour.
| Course | Main course |
|---|---|
| Kitchen | India |
| Servings | 4 |
| Preparation time | 15 min |
|---|---|
| Total | 1 hour |
1. Heat a splash of oil in a pan and gently fry the onions, garlic and ginger. Then add the chicken thigh pieces and cook until nicely browned.
2. Once the chicken is nicely browned, add the garam masala. Cook until you can smell the spices, then add the tomatoes, chilli and chickpeas. Pour in the coconut milk and bring to the boil. Once boiling, add the peas and season everything with salt and pepper to taste.
3. Let everything simmer on a low heat until the curry has thickened slightly. In the meantime, cook your rice or warm your flatbread.
4. Spoon the curry onto a plate and scatter over the parsley leaves. Serve with a wedge of lime and enjoy!
This dish is perfect for a weeknight: it's quick to make, nourishing and packed with flavour. Serve with rice or flatbread for a complete meal.
Want to make it spicier or milder? Simply adjust the amount of chilli to your taste. An extra splash of coconut milk makes the curry beautifully creamy.
Inspiration for all your dishes