Chickpea and Chicken Nepali Curry

Name: Chickpea and Chicken Nepali Curry
Yield: Serves 4 servings
Cuisine: American
Ingredients: 2 tablespoons olive oil; 150 g chickpeas; 250 g chicken (thigh meat); 2 cloves garlic; 1 large onion; 1 tablespoon grated ginger; 1/2 teaspoon turmeric powder; 1 tablespoon cumin powder; 1 tablespoon garam masala; 1 teaspoon paprika powder; 1 teaspoon salt; 25 cashews; 1/2 cup milk (100ml)

ダウリ @cook_40050299

Chickpeas and chicken! A parent-child curry (lol). It's delicious and healthy, so give it a try.

About this recipe
I adapted a mild chicken curry, a flavor my husband says Japanese people love, by adding chickpeas.

Chickpeas and chicken! A parent-child curry (lol). It's delicious and healthy, so give it a try.

About this recipe
I adapted a mild chicken curry, a flavor my husband says Japanese people love, by adding chickpeas.

ダウリ @cook_40050299

Chickpeas and chicken! A parent-child curry (lol). It's delicious and healthy, so give it a try.

About this recipe
I adapted a mild chicken curry, a flavor my husband says Japanese people love, by adding chickpeas.

Chickpeas and chicken! A parent-child curry (lol). It's delicious and healthy, so give it a try.

About this recipe
I adapted a mild chicken curry, a flavor my husband says Japanese people love, by adding chickpeas.

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Ingredients

Serves 4 servings

2 tablespoonsolive oil
150 gchickpeas
250 gchicken (thigh meat)
2 clovesgarlic
1large onion
Spices
1 tablespoongrated ginger
1/2 teaspoonturmeric powder
1 tablespooncumin powder
1 tablespoongaram masala
1 teaspoonpaprika powder
1 teaspoonsalt
Cashew cream ingredients
25cashews
1/2 cupmilk (100ml)
How to prepare chickpeas Recipe ID: 18537469

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Steps

1

Soak the chickpeas in water overnight. Blend the cashews with milk until creamy.
2

Heat a pot, add oil, minced garlic, and sliced onion in that order.
3

Once the onions are translucent, add the chicken thighs cut into small bite-sized pieces and sauté for 2-3 minutes. Add the drained chickpeas.
4

Stir-fry over high heat for a while to prevent burning, then add the spices and steam-fry for about 10 minutes.
5

It should look like this at this stage.
Blend the cashews and milk to make cashew cream.
6

Add 2 to 2 1/2 cups of water (500-600ml) to step 4 and simmer for 10 minutes. Once the chickpeas are soft, reduce the heat and add the cashew cream.
7

Mix everything together and bring to a boil. Once it thickens, adjust the taste with salt, and it's ready.