Description
A flavorful curry with chicken (or tofu) and chickpeas, perfect served with rice or naan.
Ingredients
Scale
- 500g boneless chicken thighs or breasts, cut into bite-sized pieces
- 1 can (400g) chickpeas, drained and rinsed
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 thumb-sized piece fresh ginger, peeled and grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Pinch of chili flakes (optional)
- 1 can (400ml) coconut milk
- 2 tablespoons tomato paste
- 1 tablespoon olive oil, or any neutral oil
- Salt and pepper to taste
- Handful fresh coriander/cilantro, for garnish
- Cooked rice or naan, to serve
Instructions
- Start by heating the oil in a large pan over medium heat. Toss in the diced onions, and sauté for 5–7 minutes, until they’re soft and a bit golden.
- Add the garlic and ginger. Fry for about a minute.
- Throw in the curry powder, cumin, paprika, and chili flakes. Stir.
- Pour over the coconut milk and bring it all to a gentle simmer. Add the chickpeas, stir, then season with salt and pepper.
- Let the curry simmer (uncovered) for 15–20 minutes. If it looks too thick, splash in a bit of water or stock.
- Take the pan off the heat. Sprinkle over fresh coriander/cilantro for garnish.
- Scoop generous ladles over fluffy rice or mop it up with naan.
Notes
- For a vegetarian option, swap chicken for tofu.
- Use half coconut milk and half stock for a lighter version.
- Adjust the chili flakes to your heat preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg