Fragrant chicken curry with chick peas

Recipe uploaded by

Sara Buenfeld

19 ratings

Recipe by Sara Buenfeld

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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.

Per serving

272 kcalories, protein 39g, carbohydrate 19g, fat 5 g, saturated fat 1g, fibre 5g, salt 1.68 g

'A really authentic taste and great spiciness - definitely a lighter option than a takeaway curry.'

Latest comments and suggestions

Results 1-20

• Mrsnoonoo

  03 December 2007

  Mrsnoonoo rated and commented on this recipe

  

  I always make my own curry from scratch and was disappointed with this one. Not much taste to it. Won't be making it again.

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• amak

  13 February 2008

  amak commented on this recipe

  not sure why every chicken recipe (or lamb for that matter) uses boneless cuts - they are the most boring. Use meat on the bone, it adds huge amounts of flavour. thats how curries are made in indian and pakistani homes. try it, you wont turn back.

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• lecayla

  10 March 2008

  lecayla rated and commented on this recipe

  

  Loved this recipe,so easy and tasty don't know why the others weren't impressed!?

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• Jules

  15 April 2008

  Jules rated and commented on this recipe

  

  Really fresh and tasty. When blending the mixture into a puree, I added a little water to help. Cant believe how healthy this curry is.

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• Bokbites

  05 May 2008

  Bokbites commented on this recipe

  This curry is very easy to prepare and delivers a wonderful blend of flavours. I chopped half the chickpeas in the foodprocessor, it helps to thicken the sauce.

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• Verity

  14 June 2008

  Verity rated and commented on this recipe

  

  I love this curry! It is simple to make and low fat to boot. I have made it a few times and messed around with the ingredients and it is top notch every time!

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• StormyRaincloud

  12 July 2008

  StormyRaincloud rated and commented on this recipe

  

  Added more chick peas and less chicken to make it cheaper and go further. Very nice flavour, with a lovely kick!

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• Rog

  15 July 2008

  Rog rated and commented on this recipe

  

  Very good and very easy to make. Simple to vary the spices and the amount of chilli to adjust the flavour and the heat.

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• Ags

  11 August 2008

  Ags commented on this recipe

  Made this for husband tonight as he is on a cholesterol lowering diet. He is a real foodie and he absolutely loved it. I found it full of flavour and soooo easy to prepare. It is hard to believe how low in fat it is. This will be a firm favourite for the future.

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• recipes

  07 September 2008

  recipes rated and commented on this recipe

  

  We make this all the time at home and have done ever since it appeared in the magazine. It is one of my all time favourite recipes

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• Sal

  20 September 2008

  Sal rated and commented on this recipe

  

  Tried this receipe yesterday, and definitely has the thumbs up from me and my son and I will be making it for my friends.

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• Smack01

  17 November 2008

  Smack01 commented on this recipe

  Question regarding method 1 when you add the puree to saucepan "Tip the mixture into a medium saucepan and cook over a low heat for 10 minutes, stirring frequently." do you add oil before you do this?

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• Lynn

  15 December 2008

  Lynn commented on this recipe

  Thought this was yummy! I whizzed up half the chickpeas which helped thicken the sauce and put in 2 chillies, will definately cook again.

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• lizzysmith

  28 December 2008

  lizzysmith rated and commented on this recipe

  

  I love this recipe! We like our currys spicy so I did add some more spices, such as curry powder, garlic and chilli. With some tweaking this was an excellent curry.

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• patthomas

  04 February 2009

  patthomas rated and commented on this recipe

  

  I've made this several times - especially now I'm on a low fat diet - so easy. I vary the spices & sometimes add some baby leaf spinach to wilt at the end for a change.

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• Susie Q

  13 February 2009

  Susie Q commented on this recipe

  I love this curry and it is a low fat diet staple of mine. I also add red peppers for a bit of colour.

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• sal

  24 February 2009

  sal rated and commented on this recipe

  

  I had this last night & the family loved it, would make again.

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• George

  06 April 2009

  George rated and commented on this recipe

  

  Really lovely, but I made the huge mistake of using smoked paprika rather than normal (all I had in house) and it was slightly unusual to say the least! I toned it down with a tablespoon of greek yog which did the trick. Would def make again using the correct spices next time!

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• crolfe

  21 April 2009

  crolfe rated and commented on this recipe

  

  Nice recipe, used Quorn instead of chicken, and turned out just as good.

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• Girl Flower

  27 April 2009

  Girl Flower rated and commented on this recipe

  

  Made this last night and it is a definite 'keeper' - loved the curry puree base. It was fine just chucked straight in the pan with no oil. the recipe was simple and tasted great, I didnt mash up/blitz the chickpeas but think I will try this next time to make it even better.

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 30 40 mins

Cook 30 mins

Low-fat

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

Per serving

272 kcalories, protein 39g, carbohydrate 19g, fat 5 g, saturated fat 1g, fibre 5g, salt 1.68 g

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