Chickpea Curry With Naan Breads Food

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.

CHICKPEA CURRY WITH NAAN BREADS

Steps:

• Toast 1 tsp of cumin, fenugreek, and cinnamon in a dry pan
• Grind the toasted spices in a pestle and mortar and combine with the remaining spices
• Dice the onion and finely chop the garlic and ginger
• Cut the aubergine into cubes
• Into an oiled pan, add the onion and cook until translucent
• Add the spice mix, the garlic and the aubergine and stir
• Add passata, coconut milk and chickpeas (drained)
• Add 1 tbsp of tomato puree
• Simmer on medium heat for 10 minutes
• Add washed Basmati rice to a pot and top with hot vegetable stock 2:1
• Bring to a high simmer for 5 minutes
• Create a dough using the naan ingredients
• Separate into small balls
• Using floured hands, shape the dough into flatbreads
• Add the naan bread to a dry pan on medium heat
• Cook until bubbles appear, flip and repeat