Chicken and Chickpea Curry
This is a family recipe that is great for anyone short on time. 20 mins | Serves 4
Ingredients
- 1 brown onion, finely chopped
- 1 tsp crushed ginger (roughly)
- 1 tsp crushed garlic (roughly)
- 2 Tbsp curry powder
- 2 Tbsp vegetable oil
- 1 400g tin chickpeas
- 1 400g tin tomatoes (I prefer crushed)
- Whatever chicken you have on hand, drumsticks/tenders, etc
- 2–3 lemons
Method
Heat oil in a large pot.
Throw in finely chopped onion and stir, when it’s a bit softer add the crushed garlic and crushed ginger. Stir for a minute or so.
Add the curry power (this adds enough flavour, but it’s not too hot for my ten-year-old, so start here and you can add some more later).
Stir it fast and add a little water if it starts to dry out.
Add chicken and stir. Add some water and let simmer for a few minutes until the chicken is partially cooked.
Rinse chickpeas in cold water, drain and add to the pot. Stir and then leave for a minute.
Add tinned tomatoes, the juice of the lemons and a third of a tin of water. You can lessen the amount of lemon juice if you prefer a milder flavour.
Cook until the chicken is cooked through and the curry has thickened slightly. Add salt if needed.
Serve with rice and vegetables of your choice.
Note: You can replace the chicken with potato or leave it out entirely.
