Chicken And Chickpea Curry
I have always cooked chicken curry with other vegetables but never thought of using chickpeas. My elder son is into healthy eating and tends to eat chickpeas quite often. As I had a lot chickpeas in my pantry, I decided one day to try using them and was never disappointed with the result. Having enjoyed it so much a couple of times, I decided to saw you people also how I do it so that you too can try it out and hopefully, the way I and my family members do.
Ingredients
Equipment
Method
Preparation
- Chop up the onions and all the vegetables and set them aside, separately
Making the sauce
- Heat up the cooking oil in a large saucepan
- Add the onions and fry until it is translucent and slightly golden brown
- Add the curry powder and the black pepper and mix well
- Immediately, add the tomatoes, mix well and cover
- Allow the tomato mixture to cook into a thick sauce for 10 minutes
- Check to make sure it doesn't burn
- Add the chicken and mix
- Add the salt and mix well
- Cover the saucepan and cook the chicken for 15 minutes
- Mix and add the carrots and aubergine, and 2 cups of hot water
- Cook for 5 minutes
- Add the potatoes, mix and cover
- Cook it for 15 minutes. Add a bit more water if needed
- Add the single cream, mix well, cover and cook for a further 10 minutes
- Serve with your plain boiled rice
- Can be served with chapati, boiled potato or anything else you like
Plain Boiled Rice
- Wash your rice at least three times with cold water and drain completely
- Add 2 cups of water per 1 cup of rice
- Add salt
- Bring to the boil, lower the heat completely and cook for 15 minutes
- Eat with your curry chicken and chickpea
Video
