Ingredients
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500
-
2
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750
-
6
-
2
-
25
-
1 1/2
-
1 1/2
-
2
-
2
-
-
-
-
-
Directions
Chicken and Chickpea Curry,Medium curry with coconut and chick peas.,Really good recipe. I didn’t use the cardamom pods, since I didn’t have any. Served over Jasmine rice. Definitely make again!,Good curry recipe. Decreased the oil to 1tbs. Did not have any cardamon pods so used 1/2tsp ground cardamon instead. Since I do not mix meat and dairy used an extra 100ml coconutmilk instead of the yoghurt. Decreased the cummin to 1 tsp and also added 1tbs of curry powder. Served the curry the first time over couscous and another time over rice. It freezes well. Will make again. Thanks for posting.
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Steps
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1
Done
|
Chop Chicken, Onion and Mushrooms, Slice Garlic Very Thinly. |
|
2
Done
|
Heat the Ghee Till It Is Just Sizzling in a Large Wok or a Heavy Saucepan. |
|
3
Done
|
Fry the Onions With the Garlic, Ginger, Cardamoms and Bay Leaves. Stir For 5-10 Min Until the Onions Are Soft,Then Add the Chicken,Stir Again For 3 Min Then Turn Down the Heat So the Chicken Stays Fairly Soft. |
|
4
Done
|
After 10 Min Stir in the Mushrooms, Combine All the Spices and Tip Them in the Pan, Add the Salt, Turning Everything Over Rapidly Until the Spices Have Covered Everything. |
|
5
Done
|
Now Quickly, as Everything Will Start to Stick, Add the Pasata (sieved Tomato), Yogurt, Coconut Milk and the Drained Chick Peas. |
|
6
Done
|
Heat Through Until Boiling Stirring Fairly Often, Then Simmer Until the Sauce Is Quite Thick but Smooth Possibly 20-25 Min, Add a Little Boiling Water If It Is Reducing Rapidly. |
|
7
Done
|
Serve With Rice or Indian Breads, Possibly With Chilled Chopped Fresh Tomatoes. |
