Gluten Free Indian Chicken & Chickpea Curry
Good, better, best
+ GOOD – Speedy shortcut: If you don’t have all the spices to hand, use a ready-made curry paste at step 3. Serve with microwaved rice to speed up the prep time.
++ BETTER – Recipe
+++ BEST – Add acidity: Create a quick onion pickle by mixing thinly sliced red onion, coriander and lime juice. Use as a garnish or added side.
Spicy Chicken Curry
Food
Main Courses
Indian
Spice up your life with this tasty chicken curry
10 Servings
Ingredients
• 2 tbsp oil
• 2 large onions, chopped
• 50g minced fresh root ginger
• 50g garlic, minced
• 1 tbsp ground cinnamon
• 1 tbsp ground black pepper
• 2 tbsp ground cumin
• 1 tsp ground turmeric
• 1 tsp cayenne pepper
• 800g tinned tomatoes
• 2 red chillies, deseeded
• 50g fresh coriander, chopped
• 40g Bisto Chicken Bouillon, made as per instructions
• 200ml natural yogurt
• 1.25kg cooked chicken, shredded
Method
- Heat the oil in a frying pan over a medium heat. Add the onion and fry for 10-15 mins until browned. Add the ginger and garlic and fry for 2 more mins.
- Stir in the cinnamon, black pepper, 25g of coriander, cumin, turmeric and cayenne pepper. Cook over a low heat until the mixture is thick and has the consistency of a paste.
- Blitz the tinned tomatoes, chillies and remaining coriander in a food processor until smooth. Add to the onion mixture and stir well over a low heat, cooking off moisture. Gradually mix in the yogurt, stirring constantly.
- Remove from heat and purée in a food processor for a smooth sauce. Return to the pan, add the Bisto Chicken Bouillon stock and increase heat to high. Bring sauce to the boil, cover and continue to boil for 3-5 mins.
- Reduce the heat to a simmer until the sauce thickens, then add the cooked chicken and reheat until boiling hot.
- Serve with basmati rice.
