Chicken Curry with Chickpeas

Serves 4

This is a delicious curry that is pretty easy to make. Originally, it called for 425 ml of water, but we think 400 ml makes it a little less soupy. Of course, we can’t get naan or papadums here , but it’s a great dish just the same. (Actually, Wal-Mart here now stocks Naan.)

2 onions, quartered

3 fat garlic cloves

1 inch/3 cm fresh ginger root, peeled and roughly chopped

2 tbsp moglai (medium) curry powder

½ tsp turmeric

2 tsp paprika

1 fresh red chili, seeded and roughly chopped OR a large pinch of crushed red chili peppers

1 tsp salt

Fresh coriander / cilantro (about 20 g)

1½ tsp chicken or vegetable bullion powder

1½  cups hot water

4 boneless, skinless chicken breast fillets, cubed (about 1 lb/500 g)

1 14oz/410 g can chickpeas, drained and rinsed

  1. Place the onions, garlic, ginger, ground spices, salt, chili and half the cilantro in a food processor. Process to a puree. This will be moist but not wet.
  2. Place the puree in a medium saucepan and cook over low heat for about 10 minutes, stirring frequently. This will cook the spices and make the mixture very fragrant.
  3. Mix the bullion powder and the hot water and add to the puree, then add the chicken. Raise the heat to high and bring to a boil. Then, lower the heat and simmer for 20 minutes until the chicken is tender.
  4. Chop the remaining cilantro, reserving 2 tbsp for garnish. Stir into the curry with the chickpeas. Heat through and divide into serving bowls. Garnish with cilantro.

Serve with: Basmati rice, naan bread and papadums

Source: Adapted from "BBC Good Foods", January 2003

Copyright © 2001-2012 by The Still Waters Group

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