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Chicken and chickpea curry
Chicken and chickpea curry
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Spicy Kashmiri curry paste, rogan josh, brings vibrant flavors to this dish.
Ingredients:
  • 18.40 gm oil
  • 1 onion, sliced
  • 750g chicken thigh fillets, trimmed, chopped
  • 87.50 gm rogan josh curry paste
  • 382.50 gm chicken stock
  • 2 potatoes, peeled and cubed
  • 300g can chickpeas, drained, rinsed
  • 270ml can light coconut cream
  • 100g green beans, trimmed, sliced
  • 2 tomatoes, chopped
  • Coriander sprigs, to serve
  • Natural yoghurt, to serve
  • Steamed rice, to serve
  • Pappadums, to serve
Instructions:
  • In a large saucepan over medium heat, cook the onion until softened for 2-3 minutes. Add the chicken and curry paste, then cook, stirring occasionally, until lightly browned for 4-5 minutes.
  • Pour in the savory stock and add the potatoes, allowing the mixture to come to a gentle boil. Lower the heat and let it simmer for 20 minutes until the potatoes are soft and the chicken is fully cooked.
  • Combine chickpeas, coconut cream, beans, and tomato in the pot. Cook over low heat for 4-5 minutes until vegetables are tender. Garnish with fresh coriander and yogurt. Enjoy with steamed rice and pappadums on the side, if preferred.

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