Healthy Chicken and Chickpea Curry

Curries have a terrible reputation for being unhealthy. I grew up enjoying tasty homemade curries with a health-conscious mum so I never knew why. 

Generally, it's assumed curries are pumped full of oils and fat (and an annoying amount of curries are "red" when you eat out), but they don't need to be swimming in oil. This recipe can be a really tasty and healthy way of enjoying a protein-rich dinner. 

The honest truth is, what makes a traditional curry unhealthy is usually the accompaniments (lots of rice and buttery roti!).

But if you want to enjoy this in a healthier way you can do what I do and eat it was a side of roasted vegetables or quinoa. The curry is so tasty and rich with flavours that you don't even need to flavour your vegetables - just coat them in all those gorgeous chickpeas!

I haven't followed my own advise obviously and enjoyed mine with rice!

I wish they would invent smell-o-blogging because this curry smells as gorgeous as it tastes and is just the type of warming meal you want after a cold rainy day. But in the absence of you being able to smell my pictures, here is the recipe.

Chicken and Chickpea Curry Recipe

🍴   Serves: 4
⏰ Prep Time: 15 minutes
🍳 Cook Time: 35 minutes
⏳  Total Time: 50 minutes

🌱 Dietary Information: Gluten-free, low-Fat, dairy-free.

1 chicken on the bone cut into large pieces
4 tbs olive oil
1 white onion finely diced
4 cloves of garlic minced 
3 black cloves
6 cardamoms
1-inch cinnamon stick 
2 bay leaves
2 tsp chilli powder
1 tsp cumin powder
1 tsp turmeric 
1/2 tsp salt (or to taste)
400g can plum tomatoes (1 can)
400g can boiled chickpeas drained (1 can)
200 ml water
Flat-leaved parsley and yogurt to garnish 

Bay leaves, cinnamon stick, black cloves, cardamons, chilli powder, cumin powder and turmeric powder.

1. In a large pan heat, the olive oil with your bay leaves, cardamoms, black cloves and cinnamon stick until you can smell the spices.

2. Add the onions and garlic and brown on medium heat.

3. Add in the chilli powder, cumin powder, turmeric and salt and mix in. Cook for 1 minute to make your masala. 

4. On high heat add the chicken and coat it in the masala allowing the chicken to turn from fleshy pink to white. 

5. Add in the can of plum tomatoes and chickpeas and mix through. 

6. Put a lid on the chicken curry a cook on medium heat for 35 - 40 minutes. 

7. Season with flat-leaved parsley and yogurt and serve with rice (or quinoa/vegetables). 


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