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🍽️ Chicken Curry with Chickpeas

539 kcal · 30 min · 4 servings

Ingredients

• 500 g chicken breast fillet
• 2 onions
• 2 garlic cloves
• 1 piece fresh ginger (3 cm)
• 2 red chili peppers
• 3 tbsp ghee
• 1 tsp ground turmeric
• 1 tsp brown mustard seeds
• 0.5 tsp ground coriander
• 0.5 tsp cumin
• 1 tsp garam masala
• 300 ml chicken broth
• 150 ml coconut milk
• salt
• pepper (from the mill)
• 500 g chickpeas (can)
• 1 tbsp lemon juice
• 2 tbsp fresh chopped coriander

Instructions

1. 1. Rinse the chicken meat under cold water and pat it dry with a kitchen towel.
2. 2. Cut the meat into bite-sized cubes.
3. 3. Peel the onions and garlic and dice them finely.
4. 4. Peel the ginger and chop it finely as well.
5. 5. Wash the chili peppers, remove the stems, and slice them into rings.
6. 6. Heat the ghee (a type of clarified butter) in a large pot.
7. 7. Sauté the onions in it, stirring occasionally, for 2 to 3 minutes.
8. 8. Add the chicken meat, garlic, chili rings, and ginger to the pot.
9. 9. Season the mixture with turmeric, mustard seeds, coriander, cumin, and garam masala.
10. 10. Fry the spices and meat briefly together.
11. 11. Deglaze the mixture with chicken stock and coconut milk.
12. 12. Salt and pepper the curry to taste.
13. 13. Simmer the meat over low heat with the lid closed for about 15 minutes.
14. 14. Add the well-drained chickpeas to the pot.
15. 15. Let everything simmer for another 5 minutes.
16. 16. If the sauce becomes too thick, add a little more chicken stock.
17. 17. Fold fresh coriander leaves into the curry.
18. 18. Finally, adjust the seasoning of the dish with salt, pepper, and lemon juice.
19. 19. Serve the curry with flatbread as desired.

Nutrition per serving

• kcal: 539
• Protein: 45 g · Fett/Fat: 28 g · Carbs: 26 g