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🍽️ Chicken Curry with Chickpeas

614 kcal · 30 min · 4 servings

Ingredients

• chicken breast fillets 600 g
• chickpeas from the can 150 g
• onions, yellow 1 pc.
• carrots 300 g
• potatoes, waxy 300 g
• cauliflower 1 pc.
• oil 3 tbsp
• salt pinch
• pepper, white ground pinch
• curry powder pinch
• poultry broth 500 ml
• whipping cream 100 g
• organic limes 2 pc.
• parsley, fresh 50 g

Instructions

1. 1. Rinse the chicken breast fillets under cold water.
2. 2. Pat the meat dry with kitchen paper.
3. 3. Cut the chicken into bite-sized pieces.
4. 4. Set the meat pieces aside to reach room temperature.
5. 5. Place the chickpeas in a sieve.
6. 6. Rinse the chickpeas and let them drain briefly.
7. 7. Halve the onions and remove the skin.
8. 8. Cut the onions into small cubes.
9. 9. Wash the potatoes and peel them.
10. 10. Cut the potatoes into approx. 1.5 cm cubes.
11. 11. Wash the carrots and peel them.
12. 12. Remove the ends of the carrots.
13. 13. Cut the carrots into approx. 1 cm pieces.
14. 14. Wash the cauliflower and pat it dry.
15. 15. Divide the cauliflower into small florets.
16. 16. Heat 2 tablespoons of oil in a pot over high heat.
17. 17. Season the chicken generously with salt.
18. 18. Fry the chicken in the hot oil for about 3 minutes until golden brown.
19. 19. Pepper the chicken to taste.
20. 20. Remove the chicken from the pot and place it on a plate.
21. 21. Leave the pot with the fond uncleaned.
22. 22. Add 1 tablespoon of oil to the fond in the pot.
23. 23. Add the prepared vegetables to the pot.
24. 24. Season the vegetables with a little salt.
25. 25. Sweat the vegetables over medium to high heat for about 3–4 minutes.
26. 26. Turn the vegetables occasionally.
27. 27. Add the curry powder.
28. 28. Fry the curry powder for about 1 minute.
29. 29. Deglaze the mixture with vegetable broth and cream.
30. 30. Bring the sauce to a boil.
31. 31. Let the curry simmer for about 15–20 minutes.
32. 32. Stir the curry occasionally.
33. 33. Add a little water if necessary.
34. 34. Wash the lime.
35. 35. Halve the lime.
36. 36. Squeeze the juice from the lime.
37. 37. Wash the parsley.
38. 38. Shake the parsley dry.
39. 39. Remove the coarse stems from the parsley.
40. 40. Chop the parsley roughly.
41. 41. Add the chickpeas to the curry.
42. 42. Add the chicken pieces to the curry.
43. 43. Let the ingredients warm up in the curry for about 2–3 minutes.
44. 44. Season the curry with salt, pepper, and curry powder.
45. 45. Add a little lime juice.
46. 46. Serve the curry on plates.
47. 47. Sprinkle the chopped parsley over the curry.

Nutrition per serving

• kcal: 614
• Protein: 45 g · Fett/Fat: 27 g · Carbs: 54 g