Time: 40 min.
Complexity: easily
Servings: 4

Chicken and chickpea curry - a detailed recipe.

Ingredients:

• 2 cups frozen sliced ​​okra or sliced ​​fresh okra
• 4 plum tomatoes, chopped
• 2 large shallots, halved
• 1 piece peeled ginger (5 cm long)
• 1/2 - 1 seeded jalapeño pepper (mild green chili pepper)
• 1 tsp curry powder
• Salt
• 3 tablespoons of vegetable oil
• 2 cans (425g) canned chickpeas (drained and rinsed)
• 2 cups shredded grilled chicken (skinless)
• 1/4 cup chopped fresh cilantro, plus more for sprinkling
• Natural yogurt and naan bread (Indian flatbread made from wheat flour, see recipe Here) for serving (optional)

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

grilled chicken, okra, plum tomatoes, shallots, ginger root, jalapeno pepper, chickpeas, curry, yogurt, naan bread, cilantro, okra

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Preparation:

Step 1
• In a food processor, pulse 3 chopped tomatoes, shallots, ginger, jalapeño, curry powder, and 1 teaspoon salt until smooth. Heat vegetable oil in a large Dutch oven or saucepan over medium-high heat.
  
  Add the tomato mixture and cook, stirring frequently, until darkened and pasty, 10 to 12 minutes (add more water if necessary if the mixture sticks).
Step 2
• Pour 2.5 cups of water into a saucepan and bring to a boil. Add the chickpeas and cook, stirring frequently, until the sauce thickens slightly, 8-10 minutes.
  
  Add the chicken, okra, and cilantro. Cook, stirring gently, until the okra is tender and crisp, 2-3 minutes. Divide the dish among bowls, top with yogurt, and garnish with cilantro and the remaining chopped tomato. Serve with naan bread.

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