Easy Chicken and Chickpea Curry with Indian Slaw

Easy Chicken and Chickpea Curry with Indian Slaw Recipe - Globe Scoffers | globescoffers.com

We absolutely LOVE curries in our house. We cook one pretty much every week, usually at the weekend. Not one for meal routines, the main reason we usually have them at the end of the week is the due to the amount of time they take to prep and cook. Most curries, especially those involving fattier meats such as lamb or beef take a good couple of hours of slow cooking.

The good news is that today’s recipe is perfect as a midweek treat! It should take no longer than 40 minutes from start to finish, making it perfect for when you fancy a curry in a hurry! The best thing about it is that it’s all done in one pot and has relatively few ingredients (but is still big on flavour).

Chicken and Chickpea Curry with Indian Slaw

A great addition is an incredibly fresh and vibrant Indian Slaw, inspired by a meal I recently had from an Indian street food pop-up stall at a food festival. It packs a real punch and works beautifully to cut through the richness of the curry.

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If you’ve never made a curry from scratch before then this is the one for you – it will beat jar sauces any day of the (mid)week. The chicken thighs will taste fantastic and stay wonderfully moist. If you’re not a fan of chickpeas then leave them out, but they do add a nice texture to proceedings.  Go on, try it tonight!

Chicken and Chickpea Curry with Indian Slaw-5

Tip: If you don’t like chickpeas then swap them for a few handfuls of chopped mushrooms.

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Easy Chicken and Chickpea Curry with Indian Slaw
Chicken and Chickpea Curry with Indian Slaw
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Mains
Cuisine Indian
Prep Time 10 minutes
Cook Time 30 minues
Servings
people
Ingredients
Indian Slaw
Course Mains
Cuisine Indian
Prep Time 10 minutes
Cook Time 30 minues
Servings
people
Ingredients
Indian Slaw
Chicken and Chickpea Curry with Indian Slaw
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Place the garlic, ginger and green chilli into a pestle and mortar and work into a paste.
  2. Heat 1 tbsp of oil in a large casserole pot on medium heat and add the onions. Cook for 8-10 minutes, stirring occasionally until soft and golden.
  3. Add the garlic, ginger and chilli paste into the pan and cook for a minute.
  4. Then add the ground spices, mixing everything together and cook for 30 seconds. Now add the chicken mixing well and coating it in the spice mix.
  5. Fry the chicken until it becomes mostly opaque, then add the chopped tomatoes and greek yoghurt. Mix everything together and bring to the boil. Then cover with a lid and simmer for 15 minutes.
  6. Meanwhile, prepare the Indian slaw. In a bowl mix the grated carrot, sliced onions and fresh coriander. Squeeze some of the lime juice into the mixture.
  7. In a separate bowl mix the yoghurt, mint and a squeeze of lime juice.
  8. Sprinkle the red chilli and pomegranate seeds on top of the slaw then add a large dollop of the yoghurt.
  9. After 15 minutes, remove the lid and add the chickpeas. Cook for a further 5 minutes to reduce the sauce. Season well with salt and pepper.
  10. Serve with some fresh basmati rice and enjoy!
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Dean

I handle a lot of the promotion side of Globe Scoffers, so get in touch if you want to work with us! Some favourite food: anything with prawns, lamb curries, brownies (the stickier the better!), salmon and risottos.

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