Chicken and Chick pea curry


Serves 6


Hot Madras curry mix
3 tbsp vegetable oil
2cm block of fresh root ginger, peeled and grated
2-3 garlic cloves, peeled and finely chopped
50g Tomato puree
400g ripe tomatoes, chopped or a tin of chopped tomatoes
300ml water
1 tsp garam masala
Coriander leaves, chopped as well as to garnish
2–4 red chillies, finely chopped de-seed if preferred to be less spicy
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1–3 tsp hot chilli powder, to taste; add more or less varies hotness
6–8 curry leaves
Juice of half a lemon or lime
2 Red Onion peeled and chopped in small strips or chunks or small if preferred
6 medium mushrooms
1 kg Chicken breasts cubed
400 grams Chick Peas cooked and drained or tinned

Heat the oil adding the onions cook until softened and brown
Add the chillies stir well
Add the garlic and the ginger stir throughout cook for a 2 minutes
Add the turmeric, cumin, coriander, curry leaves and chilli powder and leave to cook for a two minutes
Add the chicken to the pan and cook stirring the pan until the chicken begins to brown
Add the water and chopped tomatoes bringing to the boil.
Once boiling, add chick peas reduce the heat, simmer, cover the pan stirring regularly
Simmer for 20 minutes
Add more water if it begins to stick or the sauce becomes dry, stir well if you do add water.
At the end of the 20 mins, stir in the garam masala and leave uncovered for another 10 mins to cook, take care not to let it dry out.

Garnish it with some coriander leaves

Serve with
Garlic and Coriander Naan bread,

Chilli Coriander Carrot Red lentil

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via Chilli Coriander Carrot Red lentil.