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This Chicken Chickpea Curry recipe was the result of a bit of a challenge that I set for myself. Normally my favourite curries take a while to simmer so the quick requirement was my biggest I buy whole chicken breasts for a very good reason. Deboned chicken breasts for Oven Fried Chicken.

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Ingredients Best chicken and chickpea  curry:

1. Require 3 for large chicken breasts, cut into large chunks
2. You need 2 tbsp - thick yoghurt - we use Fage 5% greek
3. Prepare 2 - heaped tsp cumin
4. Need 1 of heaped tsp garam masala
5. Give 1 tsp for turmeric
6. Make ready Half of tsp mild chilli powder
7. Provide 3 tbsp - olive or coconut oil
8. Give 2 - medium onions, finely chopped
9. Need 2 garlic cloves,finely chopped
10. You need 1 inch - piece of root ginger (or use a heaped tsp frozen ginger), finely chopped or grated
11. Give 2 for extra tsp cumin and turmeric
12. Give 8-10 - new potatoes, skins on, pre-cooked - we were using some leftovers!
13. You need 400 g - tin coconut milk (you could use light but we prefer regular full-fat!)
14. Prepare 210 g of tin chickpeas
15. Need 150 g fresh spinach
16. Give 1 tbsp of tomato puree
17. Provide for Salt and pepper

If you're big on meat, then this. EASY coconut curry with chickpeas and Indian spices. Naturally vegan + gluten-free; add vegetables like cauliflower or sweet potato. This easy, flavorful coconut chickpea curry is ready in no time and packed with flavor!

Best chicken and chickpea  curry steps:

1. Add the spices (cumin, garam masala, turmeric and chilli powder) to a bowl with 1 tbsp of oil and mix. Add 2 tbsp of greek yoghurt and stir well. Add the chicken to the bowl and coat with the spice mixture. Cover and put in the fridge and marinade for as long as you can - we often forget to do it overnight but this produces the best results. If not, marinade as soon as you remember, even for an hour before cooking.
2. To start cooking, heat the 1 tbsp of oil in a large frying pan or wok. Add the onion, garlic and ginger and fry for 5 minutes until softened. Add 1 tsp of extra cumin and turmeric and stir for a minte or so.
3. In a bowl, add the remaining cumin and garam masala to 1 tbsp of oil and mix. Tip in the cooked potatoes and stir well until coated.
4. In a smaller non-stick pan, fry the potatoes until they are crispy and golden - this should take about 10 to 15 minutes.
5. Whilst your potatoes are frying, add the marinating chicken chunks with their sauce to the cooked onion mixture in your large pan. Turn up the heat so that the mixture starts to bubble, then reduce the heat to low/medium. Add half a tin of coconut milk and cook for approx 15 minutes or until sauce starts to thicken and the chicken is cooked. If the sauce starts to thicken too much, add more coconut milk, a little at a time.
6. Add 1 tbsp of tomato puree and a small tin of drained chickpeas. Stir well, adding the fresh spinach and stir again. Cover and cook for 5 minutes.
7. Now add the crispy potatoes and cook for a final 5 minutes
8. Season well with salt and pepper and serve with basmati brown rice or poppodums and naan if you prefer. You can also serve the potatoes separately as I did for my children as they love the crispiness!!

Now with a recipe video, above the curry recipe below! Stir in stock; add tomatoes, tomato purée and chickpeas, mixing well. Curried Chickpea Salad - Full of flavor and texture, this vegan curry chickpea 'chicken' salad is quick and easy to make, and All are full of fiber, protein and well-balanced! Honestly, I can't say that I love one more than the other. They each have a different flavor and are equally delicious in my book.

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