Chicken curry with chickpeas
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 G., proteins 37 G., carbohydrates 41 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 600, total fat 32 G., saturated fats G., proteins 37 G., carbohydrates 41 G., fiber G., cholesterol mg, sodium mg, sugar G.
Chicken curry with chickpeas - a detailed recipe.
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:
- 550 g skinless and boneless chicken thighs, cut into quarters
- 2 cans (560 g each) of canned chickpeas (do not discard the brine)
- 4 cups shredded coleslaw
- 5 tbsp. l. olive oil
- 1.5 tbsp. curry powder
- 5 crushed garlic cloves
- 1 cup fresh cilantro, plus extra for garnish
- Juice of 1/2 lime
- 1 tbsp. apple cider vinegar
- Hot Caribbean sauce with pepper for serving
- 2 naan breads, warmed and folded into an envelope
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Cooking the dish according to the recipe:
- Heat 1 tablespoon of olive oil in a large saucepan or Dutch oven over medium heat. Season the chicken with salt and pepper, then add it to the pan. Cook for about 8 minutes, stirring occasionally, until the chicken is browned. Add the curry powder and half the garlic. Cook for about 1 minute, stirring occasionally, until the garlic softens slightly.
Add the chickpeas and brine to the saucepan, stir, and bring to a boil. Reduce heat to medium, cover, and simmer until the chicken is tender, about 12 minutes. - While the chicken is cooking, puree the remaining garlic, cilantro, 2 tablespoons olive oil, lime juice, and vinegar in a mini food processor or blender until smooth. Heat another 2 tablespoons olive oil in a small skillet over medium heat. Add the cilantro paste and cook for about a minute, until dark green. Transfer the paste to a bowl and add the cabbage mixture, season with salt.
Place the chicken curry on plates and top with hot pepper and cilantro sauce. Serve with naan breads.
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