Name: Fragrant chicken curry with chick peas
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Indian
Ingredients: 2 onions quartered; 3 fat garlic cloves; 3cm/¼in piece fresh root ginger peeled and roughly chopped; 2 tbsp moglai (medium) curry powder; ½ tsp turmeric; 2 tsp paprika; 1 fresh red chilli seeded and roughly chopped; 20g packet fresh coriander; 1 chicken stock cube; 425ml/¾ pint boiling water; 4 skinless boneless chicken fillets (about 500g/1lb 2oz total weight), cubed; 410g can chickpea drained and rinsed; natural low-fat yogurt basmati rice, naan bread or grilled poppadums, to serve

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Fragrant chicken curry with chick peas

Fragrant chicken curry with chick peas

Sara Buenfeld

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Serves 4

Easy

Prep: 30 mins - 40 mins

Cook: 30 mins

A star rating of 4.5 out of 5.93 ratingsRate

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A low-fat curry that's packed with full, fragrant flavour - you can make it in one pot, too

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Easy mango ice

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Ingredients

Nutrition

Units:

MetricUS

2 onions

quartered
3 fat garlic cloves
3cm/¼in piece fresh root ginger

peeled and roughly chopped
2 tbsp moglai (medium) curry powder
½ tsp turmeric
2 tsp paprika
1 fresh red chilli

seeded and roughly chopped
20g packet fresh coriander
1 chicken stock cube
425ml/¾ pint boiling water
4 skinless boneless chicken fillets

(about 500g/1lb 2oz total weight), cubed
410g can chickpea

drained and rinsed
natural low-fat yogurt

basmati rice, naan bread or grilled poppadums, to serve

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Nutrition: per serving

kcal272
fat5g

low
saturates1g
carbs19g
sugars0g
fibre5g
protein39g
salt1.68g

Method

step 1

Tip the onions, garlic, ginger, ground spices, chilli and half the coriander into a food processor. Add 1 teaspoon salt and blend to a purée. Tip the mixture into a medium saucepan and cook over a low heat for 10 minutes, stirring frequently.
step 2

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.
step 3

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.

Recipe from Good Food magazine, February 2002

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A star rating of 4.5 out of 5.93 ratings

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