Easy curry recipe for 4 people, takes only 30 mins; recipe has onion, garlic clove, root ginger, curry powder, turmeric, paprika, red chilli, coriander, chicken stock cube, water, chicken fillet, chickpea and yogurt.
Fragrant chicken curry with chick peas
Course: Easy curry
Servings
4
servings
Prep time
30 mins
Ingredients
- Yogurt: natural low-fat yogurt, basmati rice, naan bread or grilled poppadums, to serve
- Coriander: 20g packet fresh coriander
- Turmeric: 1/2 tsp turmeric
- Garlic Clove: 3 fat garlic cloves
- Red Chilli: 1 fresh red chilli, seeded and roughly chopped
- Onion: 2 onions, quartered
- Chickpea: 410g can chickpea, drained and rinsed
- Curry Powder: 2 tbsp moglai (medium) curry powder
- Paprika: 2 tsp paprika
- Root Ginger: 3cm/ 1/4 in piece fresh root ginger, peeled and roughly chopped
- Chicken Stock Cube: 1 chicken stock cube
- Water: 425ml/ 3/4 pint boiling water
- Chicken Fillet: 4 skinless boneless chicken fillets (about 500g/1lb 2oz total weight), cubed
Directions
- Tip the onions, garlic, ginger, ground spices, chilli and half the coriander into a food processor. Add 1 teaspoon salt and blend to a puree. Tip the mixture into a medium saucepan and cook over a low heat for 10 minutes, stirring frequently.
- Crumble in the stock cube, add the boiling water and return to the boil. Add the chicken, stir, then lower the heat and simmer for 20 minutes until the chicken is tender.
- Chop the remaining coriander, reserve 2 tablespoons, then stir the remainder into the curry with the chickpeas. Heat through and divide between four bowls. Sprinkle with the reserved coriander and spoon over the yogurt, then serve with basmati rice, naan bread or poppadums.
