Nepalese Curry with Chickpeas and Chicken

Name: Nepalese Curry with Chickpeas and Chicken
Yield: 4 servings
Cuisine: American
Ingredients: 150 grams Chickpeas; 250 grams Chicken (thigh meat); 2 clove Garlic; 1 large Onion; 6 Cherry tomatoes; 1 tablespoon Grated ginger; 1/2 tsp Turmeric powder; 1 tbsp Cumin powder; 1 tbsp Garam masala; 1 tsp Paprika powder; 1 tsp Salt; 20 Cashew nuts; 150 ml Milk

cookpad.japan @cookpad_jp

My husband said that Japanese people would love this mild chicken curry, so I made my own version adding chickpeas.

You can shorten the cooking time either by boiling chickpeas beforehand or using a pressure cooker.
It tastes even better if you allow the curry to rest overnight. Recipe by Dauri

My husband said that Japanese people would love this mild chicken curry, so I made my own version adding chickpeas.

You can shorten the cooking time either by boiling chickpeas beforehand or using a pressure cooker.
It tastes even better if you allow the curry to rest overnight. Recipe by Dauri

cookpad.japan @cookpad_jp

My husband said that Japanese people would love this mild chicken curry, so I made my own version adding chickpeas.

You can shorten the cooking time either by boiling chickpeas beforehand or using a pressure cooker.
It tastes even better if you allow the curry to rest overnight. Recipe by Dauri

My husband said that Japanese people would love this mild chicken curry, so I made my own version adding chickpeas.

You can shorten the cooking time either by boiling chickpeas beforehand or using a pressure cooker.
It tastes even better if you allow the curry to rest overnight. Recipe by Dauri

Saved

Ingredients

4 servings

150 gramsChickpeas
250 gramsChicken (thigh meat)
2 cloveGarlic
1large Onion
6Cherry tomatoes
Spices:
1 tablespoonGrated ginger
1/2 tspTurmeric powder
1 tbspCumin powder
1 tbspGaram masala
1 tspPaprika powder
1 tspSalt
Cashew nuts cream:
20Cashew nuts
150 mlMilk

Saved

Steps

1

Soak chickpeas in water overnight. Put cashew nuts and milk in the blender and mix to a cream consistency.
2

Heat the oil in the saucepan, add minced garlic and julienned onion in this order.
3

Cook until the onion turns transparent. Then add the small bite sized chicken pieces and well-drained chickpeas.
4

Cook over a high heat for a while but do not to burn. Add the spices and tomato and steam fry about 10 minutes.
5

It turns out like this picture.
6

Pour 800 ml of water in the saucepan and simmer for about 20 minutes. Once chickpeas have softened, turn down to low heat. Add cashew nuts cream.
7

Mix well and bring it to a boil to thicken. Season with salt to taste, then serve.