Curry with chicken and chickpeas – a detailed recipe for cooking. value of one serving: (4 total) Calories 376, total fat one 5 g., saturated fats, proteins 24 g, carbohydrates 40 g, fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
Food Photography: Charles Masters Time: 40 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. frozen sliced okra or sliced fresh okra
- 4 sliced plum tomatoes
- 2 halved large shallots
- 1 piece peeled ginger (5 cm long)
- 1/2 – 1 jalapeno peeled seed (mild green chilli)
- 1 tsp curry powder
- Salt
- 3 tbsp. l vegetable oil
- 2 cans (425 gr.) Canned chickpeas (drain and Rinse)
- 2 tbsp. chopped chicken grill (skinless)
- 1/4 Art. chopped fresh cilantro plus some more for sprinkles
- Natural yogurt and naan tortillas (Indian tortilla from wheat flour, see recipe here) for serving (optional)
Recipes with similar ingredients: grilled chicken, okra, tomatoes plum, shallots, ginger root, jalapenos, chickpeas, curry, yogurt, naan cakes, cilantro, okra
Recipe preparation:
- In a food processor, beat until smooth in mode “pulse” 3 chopped tomatoes, shallots, ginger, jalapenos, curry powder and 1 tsp salt. In a large roasting pan or pan on moderately high heat heat oil. Add and cook the tomato mixture, stirring frequently, until it darkens and will not become pasty, 10-12 minutes (if necessary, if the mixture will stick, add water).
- Pour into the pan 2.5 tbsp. water and bring to a boil. Put chickpeas and cook, stirring often, until the sauce is slightly thickened, 8-10 min. Add chicken, okra and cilantro. Cook carefully stirring until the okra is soft and crispy, 2-3 minutes. Arrange the dish in plates, add yogurt, sprinkle with cilantro and the remaining chopped tomato. Serve with naan cakes.
