Easy Chicken And Chickpea Curry Recipes

SLOW COOKER CHICKEN & CHICKPEA CURRY

Steps:

• Trim any excess fat from the chicken thighs
• Crush the garlic cloves and place into the slow cooker with the curry powder, turmeric, paprika and chilli powder (if using)
• Add the chicken thighs into the mixture and stir to evenly coat
• Next, pour in the water and stock cube
• Mix together until everything is combined
• Cook on low for 5 hours or high for 3
• Once cooked, take 3 tbsp liquid from the slow cooker and mix with 2 tbsp cornflour
• Stir through the cornflour mixture, breaking up any large pieces of chicken as you do so
• Drain the chickpeas then add to the curry
• Close the lid and continue to cook for a further 15 minutes
• Then serve! I love to eat this dish with naan bread and some fresh coriander

30 MINUTE EASY CHICKEN AND CHICKPEA CURRY

Steps:

• Heat the peanut oil in a large heavy bottomed dutch oven over medium high heat. Brown the chicken pieces for a few minutes.
• Remove the chicken from the pot and add the onions and garlic. Cook them for a few minutes until they soften then add the turmeric, yellow curry powder, garam masala and cardamom. Stir them well into the onions and garlic and cook for two minutes, stirring constantly.
• Return the browned chicken to the pot along with the fresh ginger and and chicken stock. Cover and bring to a slow simmer for 10 minutes.
• Add the yogurt and chickpeas and simmer slowly for an additional 5 to 10 minutes.
• Serve over plain basmati rice.

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.

EASY CHICKPEA CURRY

Steps:

• Melt the butter over medium heat in a large saucepan. Cook and stir the onion and garlic in the melted butter for about 5 minutes, until onion is translucent. Sprinkle in curry powder, garam masala, paprika, sugar, ginger, turmeric, salt, and pepper. Continue to cook and stir 3 to 4 more minutes, until spices are lightly toasted.
• Mix in the garbanzo beans, potatoes, coconut milk, tomato, milk, ketchup, sour cream, and bouillon cubes. Simmer the curry over medium-low heat for about 25 minutes, until the potatoes are tender. Stir in ground almonds to thicken.