Chicken and Chickpea Curry

Recipe by Hobittual
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READY IN: 1hr 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Chop chicken, onion and mushrooms, slice garlic very thinly.
  • Heat the Ghee till it is just sizzling in a large wok or a heavy saucepan.
  • 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.
  • 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.
  • Now quickly, as everything will start to stick, add the pasata (sieved tomato), yogurt, coconut milk and the drained chick peas.
  • 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.
  • Serve with rice or Indian breads, possibly with chilled chopped fresh tomatoes.
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