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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lynetteab
5th May, 2008
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.
jammac
15th Apr, 2008
5.05
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.
lecayla
10th Mar, 2008
5.05
Loved this recipe,so easy and tasty don't know why the others weren't impressed!?
amakfood
13th Feb, 2008
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.
mrsnoonoo
3rd Dec, 2007
1.05
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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