Fragrant chicken curry with chick peas

Fragrant chicken curry with chick peas

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(75 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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cocovanilla
27th Oct, 2010
4.05
I really liked this recipe! It's superhealthy - no added oil or butter - which is amazing! It's great to make the curry base as well, the puree worked very well. Very tasty, though a little spicy!
soph13
25th Aug, 2010
5.05
I love this recipe, I make at least three times a month, I like to add a bit of lime juice and some creamed coconut. Deeelish!
yusness
15th Aug, 2010
4.05
Just made and ate this recipe with my family. It was delicious and easy to make. I added some spinach as was suggested before and chiken thigh meat cut up into smal pieces. I disagree with the negative comments. Definitely a keeper.
smallon
14th Aug, 2010
5.05
Absolutely love this recipe - unbelievably tasty and low fat - the key is in the chopping of the onion mix. I don't have a processor so put some effort in with a chopper and getting it really fine, almost mushy. An all time favourite recipe
bluebird002
3rd Aug, 2010
5.05
Mmmm, this is lovely. I am sure I am going to make it again. One of the best curries I've made from a recipe. I love how healthy (no coconut milk, cream or even oil) yet full of taste it is. 5 stars.
lourolls01
3rd Aug, 2010
Everyone loved this! I used garam masala instead of curry powder. I took others advice and added some water into the paste, this helped mostly whilst cooking the paste off as it stopped it sticking to the pan. I added some carrots in 10 minutes after the chicken to make it extra healthy. Also as I had no chick peas I added some garden peas at the very end and it all worked. I concur with "Girl Flower", this is a keeper!
lourolls01
3rd Aug, 2010
Everyone loved this! I used garam masala instead of curry powder. I took others advice and added some water into the paste, this helped mostly whilst cooking the paste off as it stopped it sticking to the pan. I added some carrots in 10 minutes after the chicken to make it extra healthy. Also as I had no chick peas I added some garden peas at the very end and it all worked. I concur with "Girl Flower", this is a keeper!
dancingbunny
16th Apr, 2010
4.05
It was really nice, but a bit runny, so I took the lid off for the last 10 minues. It was better the next day as all the flavours had melded and the sauce had thickened.
fionablandford's picture
fionablandford
26th Sep, 2009
5.05
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!
welshsarah
25th Aug, 2009
5.05
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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