Sunday, 19 February 2012

Chicken and Chick Pea Curry

I went to a "Pampered Chef" party a few weeks ago, and this is what the demonstrator made for us to show off all the equipment. I don't have the actual recipe, so this is my version. It serves six.

You need

1 large onion chopped very finely
1 or 2 cloves garlic, crushed
1 teaspoon or so of finely chopped fresh ginger
1 small chilli, finely chopped

cook these in a bit of oil until the onion is taking on a nice pale brown colour. Then add

some curry paste; 2 teaspoons of medium tikka paste is what I used
2 chicken breasts, cut into smallish pieces.
any vegetable you are planning to add - a red pepper maybe, or cauliflower, or whatever
cook this until the chicken is cooked (so if you have pre-cooked the chicken, you can just stir it about a bit)

now add
1 tin coconut milk
1 tin chopped tomatoes
1 tin drained chickpeas

simmer over a low heat to finish cooking the chicken and reduce the liquid a bit. Check the seasoning and serve with rice.

I'm not great at sticking to recipes, or at having all the right ingredients. The last time I made it, I used too much curry paste, to the curry was very fiery, and didn't have any coconut milk. Luckily I had some creme fraiche in the fridge when took some of the heat out of the curry and made it nice and creamy.

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