Fragrant chicken curry with chick peas

Fragrant chicken curry with chick peas

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(50 ratings)

By

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Cooking time

Prep: 30 mins - 40 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

A low-fat curry that's packed with full, fragrant flavour - you can make it in one pot, too

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
272
protein
39g
carbs
19g
fat
5g
saturates
1g
fibre
5g
sugar
0g
salt
1.68g

Ingredients

  • 2 onions, quartered
  • 3 fat garlic cloves
  • 3cm/¼in piece fresh root ginger, peeled and roughly chopped
  • 2 tbsp moglai (medium) curry powder
  • ½ tsp turmeric
  • 2 tsp paprika
  • 1 fresh red chilli, seeded and roughly chopped
  • 20g packet fresh coriander
  • 1 chicken stock cube
  • 425ml/¾ pint boiling water
  • 4 skinless boneless chicken fillets (about 500g/1lb 2oz total weight), cubed
  • 410g can chickpeas, drained and rinsed
  • natural low-fat yogurt, basmati rice, naan bread or grilled poppadums, to serve

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Method

  1. Tip the onions, garlic, ginger, ground spices, chilli and half the coriander into a food processor. Add 1 teaspoon salt and blend to a purée. Tip the mixture into a medium saucepan and cook over a low heat for 10 minutes, stirring frequently.
  2. Crumble in the stock cube, add the boiling water and return to the boil. Add the chicken, stir, then lower the heat and simmer for 20 minutes until the chicken is tender.
  3. Chop the remaining coriander, reserve 2 tablespoons, then stir the remainder into the curry with the chickpeas. Heat through and divide between four bowls. Sprinkle with the reserved coriander and spoon over the yogurt, then serve with basmati rice, naan bread or poppadums.

Recipe from Good Food magazine, February 2002

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Comments

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BigRedTone's picture

Very good.
As previous posters have said much too wet, halve the water.
My processor doesn't stand up to quarter onions so required more chopping - watch out for this if yours is rubbish too!

Posters complaining of a "funny taste " i had this problem with this method - I believe it's not cooking the paste out enough.

I jointed a chicken and predictably the thighs were much, much better than the breast. Juicier.

Find the texture of the meat much much better for not being fried but it doesn't take on the flavour of the sauce as well , even the next day. Bit of a quandary.

Next time may add puréed chickpeas, sweet potato or lentils.

Am filing the recipe as it's a great starting point - will probably tweak to my own taste.

Flowergirl21's picture
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Really tasty and very easy. I took into account the comments other reviewers had posted about the amount of liquid, and only added 220ml, it was perfect.

Jaymac51's picture

Yes, definitely too watery, but great flavour. Will make again with less water.

headland13's picture
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Fantastic & very easy. Used chicken thighs (with skin on) & medium curry powder plus I baked it in the oven. Very tasty will definitely make again.

carolinebrown1981's picture
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Lovely recipe but initially I found this watery so added only 300ml water the next time I made..... this is now a household favourite, 5 stars!

chris7edwards's picture
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Made this for the family - definitely a keeper :-) Exchanged the chick peas, which they don't like, for sweet potatoes and courgettes (small cubes). This made it go further, cheaper and healthier too!( Although it's already low fat and healthy) Fantastic to find a great all round recipe which they all like! I know this will become a regular favourite.

Suffolk Primrose's picture
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really lovely - even better after freezing - and low calorie too! great with Sara Buenfeld Prawn and coconut curry and rice/ naan.

lovelyamanda's picture
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Really lovely flavour. Added a large sprinkling of chilli flakes and hot powder instead of medium for extra bite, and worked really well. Will definitely make again.

lovelyamanda's picture
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This is really lovely. Added extra chilli as we like it really spicy. It is really nice with cous cous.

ceecee76's picture

Sounds delish - defo making this tonight and will let you all know how it turns out

autismguy's picture
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Tried this again today, but didn't use nearly as much water. Made about 100ml of chicken stock with the oxo cube, then mixed that into the innitial paste to create a slightly saucy paste. Then fried the chicken with some mushrooms and peas (had no chickpeas left) in the paste.. Tasted much better when the paste wasn't watered down. Just the right balance of ginger, as any more would have over powered the dish.

missmcg01's picture

Tried this the other night. After blending the paste smelt divine (though I was tearing up somewhat having chosen to add 2 whole red chillies to it). Please do not add the full 425ml of stock! Would recommend around 250ml or so and then subject to personal preference thereafter since adding the full 425ml effectively 'killed' what was otherwise turning out to be a very flavoursome dish. Will definitely be trying this one again in the near future (though with the above amendments).

autismguy's picture
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A nice curry, but was lacking a little something. Will try adding an extra little bit of curry powder next time to increase flavour, as well as reducing the ammount of water to about half. A few chopped mushrooms would go nicely aswell.

richbec's picture
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I absolutely love this curry and have it at least once a week! I don't use as much chicken but add chestnut mushrooms and spinach. Very healthy and tasty.

amb204's picture
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yum yum yum! made it this weekend for friends coming over and it was fantastic - scrummy! Mine needed longer than 20mins to simmer once the chicken was added as it took quite a while for the liquid to boil off and the sauce to thicken.

keamari's picture
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Brilliant recipe - have just cooked it - very easy - next time I'll whizz 1/2 the chickpeas as suggested - but with some rice and naan to mop up the sauce it was delic..... Don't understand some of the negative comments - must have been using old spices. Will def make again.

rachael_r's picture

I didn't really like this, thought it had a weird flavour! Sorry not for me at all.

andynun's picture
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My first attempt at making a curry without resorting to shop-bought paste (or takeaway!) I left it simmering for a lot longer than 20 minutes or it would have been far too runny for me. End result - delicious, complex flavour. Will definitely do this again.

lesandricko21's picture
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All plates cleared, enjoyed it, but not such a curry taste as I'd expected.

fainleog's picture
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My favourite curry recipe!
Excellent Results from a little bit of chopping and blending.
This is the recipe I turn to again and again, and am never disappointed by.

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