Chicken Chickpea Curry Video Food

CHICKEN-CHICKPEA CURRY

Steps:

• Pulse 3 chopped tomatoes, the shallots, ginger, jalapeno, curry powder and 1 teaspoon salt in a food processor until smooth. Heat the vegetable oil in a large Dutch oven or pot over medium-high heat. Add the tomato mixture and cook, stirring often, until darkened and paste-like, 10 to 12 minutes (add water as needed if the mixture is sticking).
• Add 2 1/2 cups water to the pot and bring to a simmer. Add the chickpeas and cook, stirring often, until the sauce thickens slightly, 8 to 10 minutes.
• Stir in the chicken, okra and cilantro. Cook, stirring gently, until the okra is crisp-tender, 2 to 3 minutes. Divide among bowls and top with yogurt, more cilantro and the remaining chopped tomato. Serve with naan.

CHICKEN CHICKPEA CURRY | VIDEO

Steps:

• Heat oil in a frying pan over medium-high heat.
• Add cumin seeds. Allow to splutter.
• Add chicken, ground turmeric, ground coriander, 1 tbsp garam masala and red chili powder. Season with salt. Sauté for 3-4 minutes or until browned.
• Add onions, tomatoes, minced ginger and garlic. Pour in 1 cup water. Season with salt.
• Cook for 10-12 minutes or until chicken is cooked through.
• Add chickpeas, coriander (cilantro) leaves, ginger, green chilies and 1 tbsp garam masala. Stir to combine.
• Increase heat to high. Bring to the boil. Reduce heat to medium. Simmer 4-5 minutes.
• Garnish with more coriander (cilantro) leaves.

CHICKPEA AND CHICKEN CURRY

Steps:

• Heat the olive oil in a skillet 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 garbanzo beans, ketchup, 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 cilantro to serve.

FRAGRANT CHICKEN CURRY WITH CHICK PEAS

Steps:

• 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.
• 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.
• 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.

CHICKEN AND CHICKPEA CURRY

Steps:

• Chop chicken, onion and mushrooms, slice garlic very thinly.
• Heat the Ghee till it is just sizzling in a large wok or a heavy saucepan.
• Fry the onions with the garlic, ginger, cardamoms and bay leaves. Stir for 5-10 min until the onions are soft,then add the chicken,stir again for 3 min then turn down the heat so the chicken stays fairly soft.
• After 10 min stir in the mushrooms, combine all the spices and tip them in the pan, add the salt, turning everything over rapidly until the spices have covered everything.
• Now quickly, as everything will start to stick, add the pasata (sieved tomato), yogurt, coconut milk and the drained chick peas.
• Heat through until boiling stirring fairly often, then simmer until the sauce is quite thick but smooth possibly 20-25 min, add a little boiling water if it is reducing rapidly.
• Serve with rice or Indian breads, possibly with chilled chopped fresh tomatoes.

CHICKEN, CHICKPEA AND KALE CURRY

Steps:

• Pierce the sweet potatoes with a fork or knife point in several places, then bake in a pre-heated 400 degree oven for about 1 hour, or until tender. Set aside.
• Slice the chicken breast into small cubes, approximately 1 inch thick.
• Heat the oil in a deep pot, carefully add the chicken pieces. Allow to cook undisturbed on once side for about 3-4 minutes, or until golden brown. Flip the chicken and allow to brown on the other side. Remove the chicken to a bowl and set a side.
• To the hot pan, add the onions and cook, stirring occasionally, on medium-low heat until they soften and start to take on color.
• Add the dried spices, stir and cook for 1-2 minutes.
• Stir in the tomatoes, sugar, and water. Raise the heat to high and bring to a boil. Stir, cover, reduce heat and simmer gently for 20 minutes.
• Add the reserved chicken, chickpeas, chopped kale and simmer until the greens are tender, 3-8 minutes. Then turn off the heat and let cool for about 10 minutes before serving.
• Cut each sweet potato in half.
• To serve, top a sweet potato half with the curry, a spoonful of yogurt, and chopped cilantro or mint (if using).