First of all we hope you have all had a wonderful Christmas and New Year!
Thank you for the comments and likes on our first recipe, for the second installation of When Hubby Cooks, we made a chicken and chickpea curry, or Murgh Cholay as known and loved in India and Pakistan.
For this meal you will need:
1x red onion
1x big tomato
Tin of chickpeas
3x green chillis
Red chilli powder
Salt to taste
Bread of choice and coriander to serve (optional)
- Dice the onions and fry in 4 tablespoons of oil until they go brown and are starting to go crispy. Then take the onions out on the side and we will add them back in later.
- Use the same oil to fry the baby chicken until browned.
- Add 1 tablespoon of ginger and garlic paste and 1/2 teaspoon of cumin seeds and fry for a further two minutes.
- Now add the fried onions back in, along with the diced tomato, chilli’s and 1x tablespoon of all spices above (Garam masala, Tumeric, Red chilli powder, salt)
- Keep stirring and simmering for 10 minutes and then add half a pot of Natural Yoghurt into the pan.
- Add the chickpeas into the pan and stir in thoroughly. Then cover the pan and leave for another 10 minutes for the chicken to absorb the flavours.
- Keep checking that the chicken is cooked and the gravy is the right consistency.
- We had this dish with some warmed up pitta bread but it goes very well with white basmati rice and yoghurt on the side.
Here’s a 22 second timelapse of us cooking the meal so you can see how it should look and an overview of the process! If you make this please leave a comment and let us know! Most importantly, enjoy!
K & H