Fragrant chicken curry with chick peas

Name: Fragrant chicken curry with chick peas
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 410 grams chickpeas, drained and rinsed; 4 fillets skinless boneless chicken fillets (about 500g 1lb 2oz total weight), cubed; 1 chicken stock cube; 2 Tbsps moglai (medium) curry powder; 20 grams packet fresh coriander; 3 fat garlic cloves; 1 3cm/¼in fresh root ginger, peeled and roughly chopped; 2 onions, quartered; 2 teaspoons paprika; 1 fresh red chilli, seeded and roughly chopped; 1 teaspoons turmeric

The recipe Fragrant chicken curry with chick peas is ready in about 1 hour and 10 minutes and is definitely a super gluten free and dairy free option for lovers of Indian food. This recipe covers 13% of your daily requirements of vitamins and minerals. One serving contains 142 calories, 7g of protein, and 3g of fat. This recipe serves 4. A mixture of onions, chilli, turmeric, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Tip the onions, garlic, ginger, ground spices, chilli and half the coriander into a food processor.

Ingredients you will need

Coriander

Chili Pepper

Garlic

Ginger

Onion

Spices

Equipment you will use

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.Crumble in the stock cube, add the boiling water and return to the boil.

Ingredients you will need

Bouillon Cube

Water

Salt

Equipment you will use

Sauce Pan

Add the chicken, stir, then lower theheat and simmer for 20 minutes until the chicken is tender.Chop the remaining coriander, reserve 2 tablespoons, then stir the remainder into the curry with the chickpeas.

Ingredients you will need

Chickpeas

Coriander

Whole Chicken

Curry Powder

Heat through and divide between fourbowls.

Sprinkle with the reservedcoriander and spoon over the yogurt,then serve with basmati rice, naanbread or poppadums.

Ingredients you will need

Basmati Rice

Yogurt

Equipment

Food Processor

Sauce Pan

Ingredients

Servings:

410grams

chickpeas, drained and rinsed 4fillets

skinless boneless chicken fillets (about 500g 1lb 2oz total weight), cubed 1

chicken stock cube 2Tbsps

moglai (medium) curry powder 20grams

packet fresh coriander 3

fat garlic cloves 1

3cm/¼in fresh root ginger, peeled and roughly chopped 2

onions, quartered 2teaspoons

paprika 1

fresh red chilli, seeded and roughly chopped 1teaspoons

turmeric

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian can be paired with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Quintan Essentia Chenin Blanc. It has 4.5 out of 5 stars and a bottle costs about 35 dollars.