Chicken curry with chickpeas recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken curry with chickpeas Recipe. Enjoy our collection of quick & easy chicken recipes and learn how to make Chicken curry with chickpeas.

Serves 8

Ingredients

3 tbsp vegetable oil
900 g boneless chicken thigh fillets
1 onion, sliced
2 red peppers, deseeded and chopped
2.5 piece root ginger, peeled and chopped
2 cloves garlic
6 tbsp Tikka Masala or medium curry paste
1 tbsp tamarind paste
2 x 400g can chopped tomatoes
300 ml chicken stock
225 g tinned chickpeas
1 tsp caster sugar
3 tbsp chopped fresh coriander
rice to serve

Preparation

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 10mins 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 20mins or until the chicken is tender.

Remove the lid and simmer uncovered for a further 10mins or until the sauce has thickened slightly.

Stir in the sugar and season to taste. Stir in the coriander and serve with rice.

From Tesco Realfood

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Indian Chicken Curry with Chickpeas and Spinach Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Indian Chicken Curry with Chickpeas and Spinach Recipe. Enjoy our collection of quick & easy recipes and learn how to make Indian Chicken Curry with Chickpeas and Spinach.

Our Indian chicken curry with chickpeas and spinach is a no-fuss meal, cooked in one pan.

Ingredients (serves 2)

1 tablespoon vegetable oil
1 red onion, halved, thinly sliced
2 tablespoons madras curry paste
400g can diced tomatoes
400g can chickpeas, drained, rinsed
1 teaspoon caster sugar
250g chicken thigh fillets, trimmed, thinly sliced
1 bunch English spinach, washed, trimmed, roughly chopped
Warmed naan bread and plain yoghurt, to serve

Method

1. Heat oil in a medium frying pan over medium-high heat. Cook onion, stirring, for 5 minutes or until golden. Stir in curry paste. Cook for 1 minute or until fragrant. Add tomato, chickpeas, sugar and 1/4 cup cold water. Bring to the boil.
  
2. Add chicken. Stir to combine. Reduce heat to medium. Cook for 7 minutes or until chicken is cooked through. Add half the spinach. Cook for 1 to 2 minutes or until just wilted. Add remaining spinach. Cook for 1 minute or until just wilted. Season with salt and pepper. Serve with naan bread and yoghurt.

Notes
Note: Madras is a hot curry paste. For a milder curry, use korma or rogan josh pastes.

Budget tip: Use 100g baby spinach instead of English spinach and save a total of around $1.25.

Source
Super Food Ideas - July 2009, Page 42
Recipe by Lucy Nunes

More Chicken Recipes: 

Indian Chicken Curry with Cashews
South Indian Chicken Curry
Indian Chicken Curry
Indian Chicken Burger
Indian Chicken with Raita
Indian Chicken Curry Recipe 

Save and Share Indian Chicken Curry with Chickpeas and Spinach Recipe

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Indian Chicken Curry with Cashews Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Indian Chicken Curry with Cashews Recipe. Enjoy our collection of quick & easy recipes and learn how to make Indian Chicken Curry with Cashews.

Ingredients (serves 4)

1 cup raw unsalted cashew nuts
2 teaspoons garam masala
2 teaspoons ground cumin
1 teaspoon ground coriander
1 long red chilli, chopped
2 garlic cloves, chopped
200g plain yoghurt
700g chicken thigh fillets, trimmed, cut into 4cm pieces
2 tablespoons peanut oil
1 large brown onion, chopped
400g can crushed tomatoes
2/3 cup pure cream
Steamed basmati rice and fresh coriander leaves, to serve

Method

1. Heat a large, non-stick frying pan over medium heat. Add cashews. Cook, stirring, for 2 minutes or until golden. Add garam masala, cumin and ground coriander. Cook for 1 minute or until fragrant.
  
2. Process cashew mixture, chilli, garlic and yoghurt together until almost smooth. Transfer to a bowl. Add chicken. Toss to coat. Refrigerate for 1 hour.
  
3. Heat oil in a large saucepan over medium heat. Cook onion, stirring, for 3 to 4 minutes or until softened. Add chicken mixture. Cook, stirring, for 3 to 5 minutes or until chicken starts to brown.
  
4. Add tomato and 1/2 cup cold water. Bring to the boil. Reduce heat to low. Simmer for 25 minutes. Add cream. Simmer for 10 minutes or until sauce has thickened and chicken is cooked through. Serve with rice and coriander.

Notes
Super saver: Replace the cashews with unsalted peanuts and save around $2.33 in total.

Source
Super Food Ideas - March 2009, Page 50
Recipe by Cathie Lonnie

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South Indian Chicken Curry
Indian Chicken Curry
Indian Chicken Burger
Indian Chicken with Raita
Indian Chicken Curry Recipe
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Save and Share Indian Chicken Curry with Cashews Recipe

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South Indian Chicken Curry Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try South Indian Chicken Curry Recipe. Enjoy our collection of quick & easy recipes and learn how to make South Indian Chicken Curry.

Preparation Time 10 minutes
Cooking Time 20 minutes

Ingredients (serves 4)

1 tbs peanut oil
1 brown onion, halved, thinly sliced
2 (about 500g) single chicken breast fillets, thinly sliced
1 x 170g pkt Continental South Indian Curry with Roasted Spices Flavour Base
1 x 400ml can coconut milk
2 ripe tomatoes, coarsely chopped
Steamed jasmine rice, to serve
Spring onion, sliced, to serve

Method

1. Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, for 5 minutes or until the onion softens. Add the chicken and cook, stirring occasionally, for 2-3 minutes or until chicken is brown.
  
2. Reduce heat to low. Add the flavour base and coconut milk and cook, stirring occasionally, for 5 minutes or until chicken is cooked through.
  
3. Add the tomato and cook, stirring occasionally, for 2-3 minutes, or until tomato softens and sauce thickens slightly.
  
4. Divide the rice and chicken curry among serving bowls. Top with spring onion to serve.

Source
Good Taste - June 2006, Page 23

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Save and Share South Indian Chicken Curry Recipe

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Indian Chicken Curry

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Indian Chicken Curry Recipe. Enjoy our collection of quick & easy recipes and learn how to make Indian Chicken Curry.

Relaxing of an evening is easy when dinner's made ahead. Simply pop the curry in the oven to reheat, then put your feet up until it's ready.

Preparation Time 15 minutes
Cooking Time 80 minutes

Ingredients (serves 4)

1 1/2 tbs olive oil
1.8kg whole fresh chicken, cut into 8 pieces
2 brown onions, halved, thinly sliced
1/2 tsp salt
1 tbs mustard seeds
1/4 cup fresh curry leaves
1 x 7cm cinnamon stick, broken in half (see note)
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1-2 fresh red chillies, halved lengthways
375ml (1 1/2 cups) salt-reduced chicken stock
1/3 cup fresh coriander leaves
Steamed rice, to serve
Steamed green round beans, to serve
Natural yoghurt, to serve

Method

1. Heat the oil in a large saucepan or stockpot over medium-high heat. Add the chicken and cook, turning occasionally, for 8-10 minutes or until the chicken is light golden. Transfer to a large plate.
  
2. Reduce heat to medium-low. Add the onion and salt to the pan. Cook, stirring occasionally, for 15-20 minutes or until onion is very soft and light golden. Add mustard seeds, curry leaves, cinnamon stick, ground coriander, cumin and turmeric. Cook, stirring, for 2 minutes.
  
3. Return the chicken to the pan. Add the chilli and stock. Increase heat to medium. Cover and bring to a simmer. Reduce heat to medium-low and cook, covered, for 35-40 minutes or until the chicken is very tender. (To freeze see tips)
  
4. Transfer the chicken to a large serving dish. Increase heat to medium-high and simmer the sauce for 10 minutes or until sauce thickens. Pour over the chicken.
  
5. Divide the chicken mixture among serving bowls. Top with fresh coriander. Serve with rice, beans and yoghurt.

Notes
If cinnamon sticks are unavailable, use 1 tsp ground cinnamon.

Cook's tip: To prepare chicken, use poultry shears or a large sharp knife to remove the backbone. Cut in half along breastbone. Cut around each leg into quarters. Cut the breast and leg pieces in half to make 8 pieces.

Tips: To freeze: At the end of step 3, set aside in the pan for 1 hour to cool. Transfer to a 1.5L (6 cup) airtight container or freezerproof ovenproof dish with a lid. Place in the fridge for 1 hour to chill. Label, date and freeze for up to 3 months.

To thaw: Place in the fridge for 1 1/2 days or until completely thawed.

To reheat: Preheat oven to 200°C. Transfer the curry to an ovenproof dish, or if using a freezerproof ovenproof dish, remove the lid. Cover the dish tightly with foil. Bake, stirring twice, for 40-45 minutes, or until heated through. To thicken the sauce, continue from step 4.

Source
Good Taste - May 2009, Page 70
Recipe by Alison Roberts

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Indian Chicken Burger
Indian Chicken with Raita
Indian Chicken Curry
Steamed Chinese Chicken with Ginger and Shiitakes
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Save and Share Indian Chicken Curry Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network. 

Indian Chicken Curry Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Indian Chicken Curry Recipe. Enjoy our collection of quick & easy recipes and learn how to make Indian Chicken Curry.

Ingredients (serves 6)

2 teaspoons olive oil
6 x 150g single chicken breast fillets
1 brown onion, cut into thin wedges
1/4 cup Pataks Balti curry paste
1 cup reduced-salt chicken stock
400g can diced tomatoes
500g kumara (orange sweet potato), peeled, cut into 2cm pieces
200g green beans, topped, halved
1 1/2 cups basmati rice, cooked, to serve

Method

1. Heat 1 teaspoon of oil in a large non-stick frying pan over medium-high heat. Add chicken. Cook for 2 to 3 minutes each side or until browned. Slice.
  
2. Heat remaining oil in frying pan over medium heat. Add onion. Cook, stirring, for 5 minutes. Add curry paste. Cook, stirring, for 1 minute. Add stock, tomatoes and kumara. Cover. Bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 10 minutes.
  
3. Add chicken to frying pan. Cover. Cook for 5 minutes. Add beans. Cook, covered, for a further 5 minutes or until chicken is cooked through. Serve with rice.

Source
Super Food Ideas - July 2004, Page 26
Recipe by Alison Roberts

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Steamed Chinese Chicken with Ginger and Shiitakes
Chinese Chicken with Vegie Rice
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Save and Share Indian Chicken Curry Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.