Chicken and Chickpea Curry

Total Time
1hr 25mins
Prep 25 mins
Cook 1 hr

Medium curry with coconut and chick peas.

Ingredients Nutrition


  1. Chop chicken, onion and mushrooms, slice garlic very thinly.
  2. Heat the Ghee till it is just sizzling in a large wok or a heavy saucepan.
  3. Fry the onions with the garlic, ginger, cardamoms and bay leaves. Stir for 5-10 min until the onions are soft,then add the chicken,stir again for 3 min then turn down the heat so the chicken stays fairly soft.
  4. After 10 min stir in the mushrooms, combine all the spices and tip them in the pan, add the salt, turning everything over rapidly until the spices have covered everything.
  5. Now quickly, as everything will start to stick, add the pasata (sieved tomato), yogurt, coconut milk and the drained chick peas.
  6. Heat through until boiling stirring fairly often, then simmer until the sauce is quite thick but smooth possibly 20-25 min, add a little boiling water if it is reducing rapidly.
  7. Serve with rice or Indian breads, possibly with chilled chopped fresh tomatoes.


Most Helpful

Really good recipe. I didn't use the cardamom pods, since I didn't have any. Served over Jasmine rice. Definitely make again!

kadiprimo January 13, 2010

Good curry recipe. Decreased the oil to 1tbs. Did not have any cardamon pods so I used 1/2tsp ground cardamon instead. Since I do not mix meat and dairy I used an extra 100ml coconutmilk instead of the yoghurt. Decreased the cummin to 1 tsp and also added 1tbs of curry powder. Served the curry the first time over couscous and another time over rice. It freezes well. Will make again. Thanks for posting.

Chef Dudo May 29, 2008

I tried this recipe for my first time cooking indian food at home. It came out amazingly well, except i wanted it a little more spicy. I added some coriander powder and hot curry powder (mcormick) Very good recipe!!

C-Towne December 19, 2007

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