Chicken and Chickpea Curry
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A fast and easy meal that combines chicken breast and chickpeas in a mild curry sauce. Serve with rice or flat bread.
1 tablespoon olive oil
1 large onion, diced
1 (185g) skinless, boneless chicken breast, cut into cubes
3 cloves garlic, crushed
1 tablespoon curry powder
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 (400g) tin chickpeas, drained and rinsed
1 tablespoon tomato sauce
90g tomato paste
1 tablespoon lemon juice
1 teaspoon salt
1/4 teaspoon ground black pepper
1 cup (250ml) water, or as needed
4 sprigs coriander, for garnish
- Heat the olive oil in a frypan over medium-high heat. Cook and stir the onion and chicken until the onion is dark brown and the chicken is golden; about 5 minutes.
- Reduce the heat to medium and stir in the garlic, curry powder, cinnamon and clove. Cook and stir until the spices are fragrant and the garlic has softened slightly; 1 to 2 minutes.
- Add the chickpeas, tomato sauce, tomato paste, lemon juice, salt, black pepper and water. Bring to a boil over high heat then reduce heat to medium-low, cover and cook 10 minutes.
- Uncover and increase heat to medium-high and allow the sauce to reduce to your desired consistency. Stir in additional water if too thick. Garnish with coriander to serve.
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