Fragrant chicken curry with chick peas

Fragrant chicken curry with chick peas

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(58 ratings)

Prep: 30 mins - 40 mins Cook: 30 mins

Easy

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: per serving

  • kcal272
  • fat5g
  • saturates1g
  • carbs19g
  • sugars0g
  • fibre5g
  • protein39g
  • salt1.68g
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Ingredients

  • 2 onions, quartered
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 fat garlic cloves
  • 3cm/¼in piece fresh root ginger, peeled and roughly chopped
  • 2 tbsp moglai (medium) curry powder
  • ½ tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 2 tsp paprika
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 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 chickpea, drained and rinsed
  • natural low-fat yogurt, basmati rice, naan bread or grilled poppadums, to serve
    yogurt

    Yogurt

    yog-ert

    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

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.

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Comments, questions and tips

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alethea000
13th Apr, 2017
3.8
Just made this; delicious! Things that I would change.. I used 3 chicken breasts so I decided to double spice mixture (had to make my own curry powder as threw away curry powder a while ago) worked some spinach in and put in Avecrem 1.5 stock cubes. The longer it rests, the better it is. Served with flat breads and aioli (I know, not a great addition the aioli) but unfortunately I purchased greek yoghurt with sugar rather than natural without (azucardo is spanish for sugared but I was buying low fat and Spain being Spain doesn´t tell you that the low fat version has sugar - even when I looked on the ingredient panel on pot!)- I did throw in a few raisins for sweetness as my curry powder homemade was a little bitter. All in all great and definitely think that this would be better once frozen and reheated so the tastes meld and penetrate.
kathy535
20th Nov, 2016
Forgot to rate
kathy535
20th Nov, 2016
Thank you all for your comments on the liquid. I've just made this using 220 ml water and it was delish. Slightly bitter aftertaste which I think was the curry powder. Very easy, very low in calories (5 WW sp without rice).
CherryBrownie's picture
CherryBrownie
24th Apr, 2015
Wish I had read the comments before making! Was too watery so I had to add thickener as I didn't have time to simmer it down and I wish I'd put some of the chickpeas in the food processor as that makes so much sense. I didn't put in any chillies and only used half the curry powder as I was making for a spice phobic and my 2 year old and it still tasted great. I didn't get adding the chick peas last just to warm through so I added them at the same time as the chicken.
cskelto
15th Oct, 2014
Thought the flavours were very nice. Paste smelt amazing. However I halved the water as others suggested to 220ml which was good cuz then it wasnt too watery,but then it tasted too much of chicken stock. Nxt time I will do 220ml water and half an oxo cube. Also added sliced red pepper. I put the chicken in just before the stock and water to coat it in the paste for more flavour
BigRedTone
6th Sep, 2014
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
26th May, 2014
5.05
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
22nd Apr, 2014
Yes, definitely too watery, but great flavour. Will make again with less water.
headland13
11th Apr, 2013
5.05
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
3rd Aug, 2014
3.05
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!

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sparkeshalls
24th Mar, 2014
5.05
I added a couple of tablespoons of red lentils and some spinach. Really delicious. I will definitely make this again