WHC Chicken & chickpea curry

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.

Screen Shot 2016-01-02 at 12.59.51

For this meal you will need:
1x red onion
1x big tomato
Baby chicken
Tin of chickpeas
3x green chillis
Garam Masala
Red chilli powder
Tumeric powder
Cumin seeds
Salt to taste
Bread of choice and coriander to serve (optional)

  1. 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.
  2. Use the same oil to fry the baby chicken until browned.
  3. Add 1 tablespoon of ginger and garlic paste and 1/2 teaspoon of cumin seeds and fry for a further two minutes.
  4. 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)
  5. Keep stirring and simmering for 10 minutes and then add half a pot of Natural Yoghurt into the pan.
  6. 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.
  7. Keep checking that the chicken is cooked and the gravy is the right consistency.
  8. 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


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