Here’s a delicious and hearty Chicken and Chickpeas recipe, perfect for a flavorful meal. This dish is full of protein, with tender chicken and protein-packed chickpeas, all cooked together in a savory, spiced curry. It’s easy to make and ideal for serving with naan or rice.
Ingredients:
- 500g chicken (boneless or bone-in, cut into pieces)
- 1 can (400g) chickpeas (drained and rinsed) or 1 ½ cups boiled chickpeas (if using dried chickpeas, soak them overnight and cook them until tender)
- 2 medium onions, finely chopped
- 2 medium tomatoes, chopped or pureed
- 1 tablespoon ginger-garlic paste
- 2 green chilies, chopped (optional, for heat)
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- Salt to taste (about 1 teaspoon)
- 3 tablespoons cooking oil or ghee
- 1 teaspoon lemon juice (optional)
- Fresh cilantro (coriander) leaves, for garnish
- 1 ½ cups water or chicken broth (adjust depending on consistency)
Instructions:
- Prepare the Chickpeas:
- If using canned chickpeas, drain and rinse them well under cold water. If using dried chickpeas, make sure they’re soaked overnight and then boiled until tender.
- Cook the Onions and Spices:
- Heat oil or ghee in a large pot over medium heat. Add the cumin seeds and let them sizzle for 30 seconds to release their flavor.
- Add the chopped onions and sauté them until they turn golden brown (about 5-7 minutes). Stir occasionally to avoid burning.
- Add Ginger-Garlic Paste and Green Chilies:
- Add the ginger-garlic paste and chopped green chilies (if using), and cook for another 1-2 minutes until fragrant.
- Add Tomatoes and Ground Spices:
- Stir in the chopped or pureed tomatoes and cook for 5-7 minutes until the tomatoes soften and the oil begins to separate.
- Add the coriander powder, cumin powder, turmeric, red chili powder, and salt. Stir everything together to form a thick spice paste.
- Cook the Chicken:
- Add the chicken pieces to the pot and cook, stirring occasionally, until the chicken turns white and starts to brown slightly (about 5-6 minutes). This will help develop the flavor.
- Add Chickpeas and Water:
- Add the chickpeas to the pot and mix gently with the chicken and spices.
- Pour in the water or chicken broth (about 1 ½ cups, more if you prefer a thinner curry). Stir everything together and bring to a boil.
- Simmer the Curry:
- Once it comes to a boil, reduce the heat to low and cover the pot. Let it simmer for 15-20 minutes, or until the chicken is fully cooked and the flavors have melded together. Stir occasionally to ensure it doesn’t stick to the bottom.
- Finish and Garnish:
- Once the chicken is cooked and the chickpeas have absorbed the flavors, check for salt and spice balance, and adjust as needed.
- Add a squeeze of lemon juice for a touch of tanginess, if desired.
- Garnish with freshly chopped cilantro leaves.
- Serve:
- Serve hot with naan, roti, or steamed rice. This dish is hearty and pairs well with a side of yogurt or a simple salad.
Tips:
- For Extra Flavor: You can add a tablespoon of yogurt during the simmering stage to create a richer, creamier curry.
- Spice Level: Adjust the number of green chilies and red chili powder to suit your taste.
- Add Vegetables: You can also add other vegetables like spinach, potatoes, or bell peppers to the curry for added texture and flavor.
This Chicken and Chickpeas curry is simple to make yet packed with flavors. It’s a perfect dish for a cozy family dinner or a gathering with friends. Enjoy!
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