Indian Curry with Chicken and Chickpeas
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g chicken breasts
- 1 can chickpeas (approx. 260 g)
- 200 ml coconut milk, thick
- 1 large onion (s)
- 3 teaspoon curry paste, red
- 2 teaspoons ginger, chopped
- 3 carnation (s)
- 2 tablespoon soy sauce
- 2 tablespoon oil (e.g. peanut oil or rapeseed oil)
- Curry powder
- turmeric
- Ground cinnamon
- coriander
Print Recipe
Pin Recipe Instructions
- Chop the onion and sweat with the oil in a large saucepan until translucent. Add the meat and fry over medium heat.
- Add the chickpeas, coconut milk, curry paste, cloves and chopped ginger to the meat and let everything simmer for about 10 minutes on a low flame, stirring often. Season the curry with the remaining spices, bring to the boil again and serve hot.
- This is best served with rice, e.g. ketan or basmati.
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