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Chicken and chickpea coconut curry - TastyPlanner.com
Chicken and chickpea coconut curry
3 tablespoon sunflower oil
2 onions, peeled and finely chopped
1.35kg mixed root vegetables such as potatoes or carrots, peeled and cut into small chunks
2 cloves garlic, peeled and chopped finely
1 1/2 tablespoon Garam Masala
1/2 tablespoon chilli powder
200ml chicken stock
1×400g chopped tomatoes
200g tin chickpeas, drained
75g dried apricots, halved
500g cooked chicken meat
4 tablespoon yoghurt
2 handfuls fresh coriander leaves
2×400ml cans of Coconut milk
add fresh mint leaves to the onion slices
mix together the natural yoghurt with sliced cucumber, garlic and chopped mint
slice bananas and sprinkle with lemon juice and pomegranate seeds
Heat a large sauce pan and add the oil, onions and cook, stirring until just browned about 10 minutes.
Add the other vegetables and cook over the heat until lightly coloured, about 5 min. Add the garlic, garam masala, chilli powder and cook for a further 1 minute.
Pour in the stock, coconut milk, chopped tomatoes, chick peas, apricots and bring up to the boil, then turn the heat down, cover and simmer until the vegetables are almost cooked about 40 minutes.
Add the cooked chicken meat and cook for a further 5 minutes or until the chicken is piping hot. Turn the heat off, and just before serving add the yoghurt and coriander, serve with plain boiled basmati rice or with any of the accompaniments below.
To freeze ahead: Complete the recipe up to the end of step 3. Cool, put into a freezer proof container, label and freeze for up to 3 months.
To use: Thaw overnight in the fridge. Put into a large saucepan, add the chicken and bring back to the boil, complete step 4.
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