Chicken curry with chickpeas and coleslaw
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 600, total fat 32 G., saturated fats 6 G., proteins 37 G., carbohydrates 41 G., fiber 8 G., cholesterol 95 mg, sodium 560 mg, sugar 1 G.
Calories 600, total fat 32 G., saturated fats 6 G., proteins 37 G., carbohydrates 41 G., fiber 8 G., cholesterol 95 mg, sodium 560 mg, sugar 1 G.
Braise chicken thighs with chickpeas, curry powder, and aromatic spices for a stunning impromptu curry inspired by Trinidadian chicken roti. Serve with crisp cilantro-infused coleslaw and warm naan bread for a complete Southeast Asian-inspired meal.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 600 g skinless and boneless chicken thighs, cut into 4 pieces
- 5 tablespoons extra-virgin olive oil
- 1.5 tbsp. l. madras curry
- 5 cloves garlic, minced
- 2 x 425g cans of chickpeas (reserve liquid)
- 1 cup fresh cilantro + extra for serving
- Juice of half a lime
- 1 tbsp. apple cider vinegar
- 4 cups shredded coleslaw mix
- Caribbean hot sauce, for serving
- 2 naans, warmed and cut into wedges
We recommend
Recipes with similar ingredients: chicken thighs, chickpeas, white cabbage, naan bread, cilantro, lime, curry
Cooking the dish according to the recipe:
- Heat 1 tablespoon olive oil in a large saucepan or Dutch oven over medium-high heat. Season the chicken with salt and black pepper and add to the pan. Cook, stirring occasionally, until browned, about 8 minutes. Add the curry powder and half the garlic. Cook, stirring, until the garlic softens slightly, about 1 minute.
- Add the chickpeas and canned cooking liquid to the saucepan and bring to a boil. Reduce heat to medium-low, cover, and simmer until the chicken is tender, about 12 minutes.
- Meanwhile, puree the remaining garlic, cilantro, 2 tablespoons olive oil, lime juice, and vinegar in a mini food processor or blender until a paste forms. In a small skillet over medium heat, heat the remaining 2 tablespoons olive oil. Add the cilantro paste; cook until dark green, about 1 minute. Transfer to a medium bowl and add the coleslaw mixture; season with salt and toss to coat.
- Top each serving of chicken curry with coleslaw, drizzle with hot pepper sauce, and sprinkle with cilantro. Serve with flatbreads.
Categories:
Similar recipes
