Chicken and Chickpea Curry | Recipe Cart | Recipe Cart

Ingredients

• ▢ 250 g Chicken breast ( about 9oz ) breast/thigh, boneless skinless, cut medium bite-size pieces
• ▢ 1 Chickpea tin ( about 400g/14oz ) water drained
• ▢ 3-4 Shallot Asian shallot or small shallot onions
• ▢ 3 cloves Garlic Grated
• ▢ 1 tbsp Ginger paste Or finely grated
• ▢ 2 Tomatoes Large vine ripen tomatoes, finely chopped
• ▢ 2 tsp Tomato puree Or tomato concentrate
• ▢ 200 ml Coconut milk Full fat or creamy coconut milk ( see details in note )
• ▢ 250 ml Water about 1 cup, add more if needed
• ▢ 3-4 Green Chilli cut half lengthways
• ▢ handful Coriander roughly chopped
• ▢ 1½ tsp Salt Adjust salt according to your taste
• ▢ 1 tsp Chicken powder or half chicken stock cubes ( about 5 g )
• ▢ 2-3 tbsp Oil Vegetable, sunflower, or neutral flavour oil, or ghee
• ▢ 1 tbsp Curry powder Mild/hot Indian curry powder, or Madaras curry powder
• ▢ 1 tsp Turmeric
• ▢ 1 tsp Paprika powder or chilli powder
• ▢ ½ tsp Cumin seeds Zeera/Jeera seeds
• ▢ 2-3 Bay leaves
• ▢ ½ tsp Garam Masala