© J Sainsbury plc 2020
Chicken and chickpea curry
You cannot beat a warming curry, we add chickpeas to this chicken curry that will boost your protein.
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Ready in 50 minutes
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Cooking time 35 minutes
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Prep time 15 minutes
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Serves 4
Three of your 5 a day
Ingredients
- 2 onions - finely chopped
- 2 cloves garlic - crushed
- 4cm piece ginger - peeled and chopped
- 1 tsp oil/spray of Frylight
- 1/2 tsp turmeric
- 1/2 tsp ground cumin
- 2 tsp garam masala
- 1 tsp Kashmiri chilli powder (more if you prefer a little heat)
- 2 cardamom pods - bashed
- 1 cinnamon stick
- 1 red chilli - deseeded and finely chopped
- 1 bay leaf
- 3 chicken breasts - cubed
- 1 low-salt chicken stock cube - with 400mls boiling water
- 400g can of cherry tomatoes
- 400g can of chickpeas - drained
- 1 tbsp tomato puree
- 40g bunch of coriander
- (optional) sprinkling of nigella seeds to serve
- (optional) 1 tbsp yogurt
Method
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1
Into a heated pan, spray with the 1 squirt of the oil spray, or add a tsp of oil, add the onion, garlic & ginger, cook over a gentle heat for 3 mins
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2
Add the spices, red chilli & bay leaf, along with a spoonful of water, and cook for a few more mins, stirring, until the aromas are released
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3
Increase the heat a little, add the chicken, stirring, until the chicken is sealed all over, and starting to colour a little
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4
Add the stock, water, tomatoes, cherry tomatoes, tomato puree, chickpeas, cover the pan, reduce the heat, and cook for around 15-20 mins, until the chicken is cooked through.
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5
Before serving, stir half the coriander leaves through the curry, reserving the remainder to scatter over the curry.
Serve with the lemon wedges to squeeze over, and if using, a spoonful of yoghurt, and a sprinkle of nigella seeds. Goes great with a side of rice.
