Indian Chicken Curry with Chickpeas
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 2 hrs |
| Total Time | 3 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 chicken breasts, diced
- 2 red peppers, diced
- 2 onion (s), diced
- 1 gr. Can (s) chickpeas, approx. 850 g
- 200 g lentils, red, dried
- 4 clove (s) garlic, pressed
- 4 tomato (s), diced
- 500 ml coconut milk
- 200 ml cream or milk (less fat!)
- 2 tablespoon curry paste, red, from the glass
- 1 teaspoon tandoori masala
- 1 teaspoon turmeric
- 2 teaspoons salt, according to taste
Print Recipe
Pin Recipe Instructions
- Soak the lentils in hot water for about an hour.
- Steam the onion with the garlic in a large pan until translucent. Add paprika and fry briefly. Add meat and fry it too. Now add the tomatoes and season with salt, turmeric and tandoori to taste.
- Put everything in a fire-proof dish with a lid. Drain the chickpeas and lentils and add. Pour the coconut milk over it and season with the curry paste. Mix everything with a wooden spoon and place in the oven.
- Now cook for approx. 2 hours at approx. 160 ° C with the lid closed. Stir occasionally with a wooden spoon. If you lose fluids, keep adding some milk or cream. Season again to taste and, if necessary, season with curry paste or salt.
- It goes well with basmati rice and fresh naan bread.
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