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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.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Course Main Course
Cuisine International
Servings 6 people

Equipment

  • Chopping board
  • kitchen knife
  • wooden spoon
  • large saucepan

Ingredients
  

Chicken And Chickpea Curry

  • 800 gram lean chicken breast
  • 400 gram chopped tomatoes
  • 4 medium sized potatoes
  • 300 mls single cream
  • 400 gram chickpea
  • 2 medium sized onions
  • 3 medium carrots
  • 1 aubergine
  • 1½ tbsp salt
  • 1½ tbsp curry powder
  • 1 tsp ground black pepper
  • 2 tbsp cooking oil

Plain Boiled Rice

  • 1 kg basmati rice
  • 8 cups water
  • 1 tbsp salt

Instructions
 

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

Keyword african cuisine, chicken curry with chickpea, delicious, easy, easy recipe