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Fragrant Chicken Curry with Chickpeas

This curry was voted ‘Best Low Fat’ recipe in the 2012 readers poll of GoodFood magazine. We must agree! The satisfying melange manages to deliver a full, rich flavor, and authentic spiciness, without the usual high fat content of many curries. Serve with brown basmati rice, poppadums, or naan bread to complete the guilt-free indulgence.

Fragrant Chicken Curry with Chickpeas

2 onions, quartered
3 fat garlic cloves
1 inch piece of root ginger, peeled and roughly chopped
1 fresh red chili, seeded, deveined and roughly chopped
2 tbs. curry powder (mild or medium according to taste)
2 tsp. paprika
½ tsp. turmeric
½ cup packed coriander (cilantro)
1½ cups chicken stock
4 boneless, skinless chicken breasts, cut into bite-size pieces
14 oz. can chickpeas, drained and rinsed
natural low-fat yogurt, to serve

Tip the onions, garlic, ginger, chili, spices, and half of the coriander into a food processor. Add 1 tsp. salt and blend to a purée. Tip the mixture into a saucepan and cook over a low heat for 10 minutes, stirring frequently.

Add the chicken stock and bring to a boil. Add the chicken, reduce the heat and simmer for 20 minutes, until the chicken is tender.

Chop the remaining coriander, reserving 2 tbs., then stir into the curry along with the chickpeas. Heat through and serve in bowls topped with the reserved coriander and the yogurt.

One Comment Post a comment
  1. Jinny #

    Superb! Wonderful flavors! Easy to prepare and quite exotic for someone who never cooks Indian food. I loved making this dish.

    January 20, 2013

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