Recipes: Easy chicken & chickpea curry

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Yes, it’s one of those rare posts on savouries. Don’t get me wrong, I love my savouries. But I’ve always preferred creating sweets.

Sharing a curry recipe today. Why curry? Other than the fact that I’ve always wanted to try making it from scratch, it’s also related to a little announcement I’m making at the end of this post.

Cooking curry is foreign to me. When I do cook, I usually prepare eggs, pasta, wholesome salads or bentos.

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I love curry, but it’s not something I crave on a regular basis. However, there are just some days when you want something a little more substantial and comforting. It was that kinda day for me. Further, I was growing slightly tired of my repeated lunchbox ideas and I wanted something a little different to tide me through my hellish examination week. Yep, food has the inherent ability to lift my spirits.

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Making curry from scratch may sound daunting at first, but it really isn’t. You just need a lot of herbs and spices. Tip: Make a large batch of sauce at once and freeze it for future use!

I confess that the naan is store-bought. This flatbread makes for an excellent pairing with the curry, and is also great to mop up the sauce. Without further ado, here’s the recipe:

Serves 5 – 6 (adapted from The Gluttons Kitchen)

Estimated preparation time: 30 minutes
Resting time: 30 minutes
Cooking time: about 90 minutes

  • 5 to 6 pieces of chicken thigh or breast, cut into chunks
  • 1/2 cup of chickpeas
  • 1 cup mixture of carrots and long beans
  • large pinch of salt
  • 2 teaspoons of ground coriander
  • 1½ teaspoon of cumin
  • 1 teaspoon of turmeric
  • 1 teaspoon of dried chilli flakes
  • 1 teaspoon of paprika
  • 1 thumb sized piece of ginger, peeled and finely grated fresh ginger
  • 4 cloves of crushed garlic
  • 1 tablespoon of olive oil
  • 1 tablespoon of butter
  • 2 large onions, finely sliced
  • 250g natural unsweetened or Greek yoghurt
  • 300ml water
  • 1 tin of chopped tomatoes
  • 1 tablespoon of tomato paste
  • juice of 1 lime
  • 2 teaspoons of sugar
  • 1 handful of chopped coriander
  • 1 handful of curry leaves

Put the chicken pieces in a bowl, add in the spices, salt, ginger and crushed garlic and toss together to coat the meat. Leave aside, covered at room temperature for about 30 minutes.

Place a large heavy pan over medium-high heat and add the oil and butter and then the onions. Cook until onions are soft and translucent. Add in the chicken pieces and cook for another 5 minutes until lightly browned.

Add in the yoghurt (Tip: add in a tablespoon at a time to prevent curdling). Add in the water and the tin of tomatoes, stir well and bring to a boil for 5 minutes.  Add in the chickpeas and vegetables. Lower the heat and allow to simmer, stirring occasionally to make sure it doesn’t stick or dry out too much – you want the sauce to reduce to a thickened consistency, but not evaporate entirely.

Leave to cook for around 90 minutes before adding in the chopped coriander, curry leaves, lime juice and sugar. Stir well and cook for a further 5 – 10 minutes. Season with more salt or pepper to taste. Serve warm with rice and naan.

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// On another note, it’s break week! Looking forward to more kitchen experiments and events lined up over the week. In particular, I’m excited to attend SpiceOdyssey, an event by At-Sunrice GlobalChef Academy, on 10 October! The event is a showcase of the students’ culinary craft creativity in coming up with renditions according to a theme, as part of their final year project. I would love to have such a hands-on University project, especially since it involves being creative with conventional recipes.

Interested to explore Culinary Arts, Pastry and Bakery, F&B Management and Culinary Nutrition at a higher education level? At-Sunrice has several basic and advanced programmes catered for you. At-Sunrice will also be having an upcoming Open House on 17 October. If interested, please RSVP here: http://rsvp.at-sunrice.com and view http://www.at-sunrice.com/ for more information about them.

Happy long weekend!