Chicken chickpea curry

Name: Chicken chickpea curry
Yield: 16 people
Cuisine: British
Ingredients: 1 large onion; 5 big garlic cloves; 9 cm fresh ginger root; 250 g parsley; 4 tbs curry powder; 1 tsp turmeric; 25 g chicken stock cube seasoning; 1/2 tsp salt; 1/2 tsp black pepper; 1 tsp cayenne pepper powder; 2 kg chicken breast; 2 cups chicken stock (250ml); 3-5 cups boiling water; 10 cups dry chickpeas (170g)

Destina @cook_22758631

China

I once tried chickpea curry at my Indian friend’s home, again tried it with others in one or two occasions and I was inspired to try cooking it by myself. Hence, the new version “chicken chickpea curry” for more protein intake.

Destina @cook_22758631

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Ingredients

16 people

1large onion
5big garlic cloves
9 cmfresh ginger root
250 gparsley
4 tbscurry powder
1 tspturmeric
25 gchicken stock cube seasoning
1/2 tspsalt
1/2 tspblack pepper
1 tspcayenne pepper powder
2 kgchicken breast
2 cupschicken stock (250ml)
3-5 cupsboiling water
10 cupsdry chickpeas (170g)

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Steps

1

Cook the chickpeas in a pressure pot, wash and rinse off the water thrice, then set aside making sure it’s well cooked.
2

Cut chicken in chunks, put in a clean pot and season with chicken stock cube, salt, chili, black pepper and some chopped onions. Cook with water level slightly above the chicken until the chicken is tender, then remove all chicken and set aside.
3

Pulse the onions, garlic, ginger, ground spices and parsley into a food processor and blend to purée. Pour the purée into a saucepan and cook on low heat for 10 minutes, stirring frequently.
4

Add the stock, water and allow to boil on high heat. Add the chicken and stir, lower heat and simmer for 10 minutes. Chop in some parsley and stir into pan, add the cooked chickpeas, stir and heat through for about 20 minutes.