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Chicken and Chickpea Curry

2015-07-30

Recipe Info

  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 1:30 h
  • Ready In : 1:40 h

Ingredients

  • 4 garlic cloves
  • 1 x 7cm piece of ginger sliced
  • 60ml water
  • 1 tbsp curry powder
  • 60ml vegetable oil
  • 8 Irvine’s Mixed Chicken Portions
  • 1 cinnamon stick
  • 1 bay leaf
  • 2 chillies, deseeded and chopped
  • 1 tsp cumin seeds
  • 1 tbsp coriander seeds
  • 6 green cardamom pods
  • 1⁄4 tsp whole cloves
  • 1⁄2 tsp salt
  • 2 onions, finely chopped
  • 400g canned tomatoes
  • 400ml coconut milk
  • 400g chickpeas, drained

Method

Step 1

Preheat oven to 180°C.

Step 2

Put the garlic, ginger, water and curry powder in a food processer and turn it into a paste. Rub the paste all over the chicken pieces.

Step 3

In a heavy based saucepan add the oil and brown the chicken pieces on both sides. Remove the chicken from the pan and add the cinnamon stick, bay leaf, chillies, cumin seeds, coriander seeds, Cardamom pods and cloves. Cook stirring often until spices are fragrant and brown about 30 seconds. Add the onions and cook until light brown. Add salt.

Step 4

Add the tomatoes and cook another 5 minutes. Add the chicken back to the pot and cook another 5 minutes.

Step 5

Add coconut milk and chickpeas. Transfer to oven and cook 45 minutes or until chicken is cooked through and tender. Garnish with fresh coriander.

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