Chicken curry with chickpeas recipe
Full of flavour, this chicken curry is made with succulent chicken thighs and chickpeas for a real protein punch - perfect as a hearty get-together dish with family or friends. Serve with fluffy rice, fresh coriander and warm naan bread on the side.
See method- Serves 8
- 20 mins to prepare and 1 hour to cook
- 260 calories / serving
- Freezable
- Dairy-free
- Healthy
Ingredients
- 3 tbsp vegetable oil
- 900g boneless chicken thigh fillets
- 1 onion, sliced
- 2 red peppers, deseeded and chopped
- 2½ piece root ginger, peeled and chopped
- 2 cloves garlic
- 6 tbsp Tikka Masala or medium curry paste
For the prawns
- 1 tbsp tamarind paste
- 2 x 400g can chopped tomatoes
- 300ml chicken stock
- 225g tinned chickpeas
- 1 tsp caster sugar
- 3 tbsp chopped fresh coriander
- rice, to serve
Each serving contains
- Energy
- 1090kJ 260.0kcal
- Fat
- 11g
- Saturates
- 2g
- Salt
- 1.2g
- Sugars
- 8g
of the Reference intake
Carbohydrate 12.2gProtein 27.2gFibre 3.1g
Method
- Cut each chicken thigh fillet into four. Heat 2 tbsp of the oil in a large frying pan or wok, add the chicken and sauté over a high heat for 10 mins or until golden. Transfer to a plate.
- Add the remaining oil, onions and peppers to the pan and sauté for 3 mins or until soft.
- Stir in the ginger, garlic, Tikka Masala and tamarind pastes and cook for 1 min.
- Add the chicken, tomatoes, chicken stock and chickpeas, then bring to the boil. Cover and simmer for 20 mins or until the chicken is tender but cooked through with no pink showing.
- Remove the lid and simmer uncovered for a further 10 mins or until the sauce has thickened slightly.
- Stir in the sugar and season to taste. Stir in the coriander and serve with rice.
- See more Curry recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
