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 21-27

• Bundyburd

  25 May 2009

  Bundyburd commented on this recipe

  Really lovely. Super-tasty and very easy to make. I used boneless chicken thighs as that's my favourite - and also used Barts Moglai curry paste rather than powder. Fab! Definitely make this again.

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• Bundyburd

  25 May 2009

  Bundyburd rated and commented on this recipe

  

  Oops - forgot to rate the recipe .. 5 stars!

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• Jo

  08 July 2009

  Jo rated and commented on this recipe

  

  This was very easy to cook and was very tasty. I also thought that the sauce looked a little thin so I whizzed up half the chickpeas and then added them. As a I had some frozen spinach I added a few bits at the end which added colour. I found it spicy enough as I only had dried chillis, I added a whole dried red chilli. I'll do this again due to it's ease and the fact it offers a tasty low fat meal.

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• rocket_

  10 July 2009

  rocket_ rated and commented on this recipe

  

  Probably one of the best curries I've ever tried and I have made it lots of times. I would recommended it to anyone and please don't believe the people leaving negative comments.

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• Rebecca

  29 July 2009

  Rebecca commented on this recipe

  Making this now and it smells divine. It will be an after work tea for later so just going to heat it through with some rice.

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• Welshsarah

  25 August 2009

  Welshsarah rated and commented on this recipe

  

  Love this recipe! I was originally put off by the seemingly long list of ingredients but was pleased to find that it was easier that it sounds. I used half the chicken, and made up the difference with broccoli, which meant that I got 3 servings out the recipe rather than 4 (perfect for my husband and I with leftovers for lunch).

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• fiona

  26 September 2009

  fiona rated and commented on this recipe

  

  this was really great, very tasty, i did as other suggested adna dded puree og chickpeas in to thicken it as would be a bit thin otherwise. I also added red adn yellow peppers at the end for mroe veg and colour. My spice mix did not want to mix so i added splash of water and this really helped. All in a very tasty recipe, passed onto several people already!

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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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