Chicken in curry sauce with garnish of chickpeas – a detailed recipe preparations. Nutritional value of one serving: (4 total) Calories 600, total fat 32 g., saturated fat g., proteins 37 g., carbohydrates 41 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
The photodishes: Ryan Liebe Time: 30 min. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 550 gr skinless chicken thighs and bones cut into quarters
- 2 cans (560 gr. Each) canned chickpeas (no brine pour out)
- 4 tbsp. Cole Slow Slaw
- 5 tbsp. l olive oil
- 1.5 tbsp. l curry powder
- 5 minced cloves of garlic
- 1 tbsp. fresh cilantro, plus a little for decoration
- 1/2 lime juice
- 1 tbsp. l cider vinegar
- Spicy Caribbean Pepper Sauce for Serving
- 2 naan cakes, warmed and folded into an envelope
Recipes with similar ingredients: chicken thighs, chickpeas, cabbage white, lime juice, apple cider vinegar, spicy sauce, tortillas naan, garlic, curry, cilantro
Recipe preparation:
- Preheat 1 tbsp. l olive oil in a large pan or Cauldron over medium heat. Salt and pepper the chicken, then lay into the pot. Cook for about 8 minutes, stirring occasionally until the chicken will not brown. Add the curry seasoning and half the garlic. Fry for about 1 min., Stirring, garlic should be slightly soften. Add chickpeas and pickle to the pan, mix and bring to a boil. Reduce the heat to medium; cover and cook until tender, about 12 minutes.
- While chicken is cooking, mashed the remaining garlic, cilantro, 2 Art. l olive oil, lime juice and vinegar in a mini-processor or blender until smooth. Another 2 tbsp. l olive heat the oil in a small frying pan over medium heat. Add the resulting paste with cilantro, fry for about a minute, until it acquires a dark green color. Transfer the paste into a bowl and add cabbage mixture, salt. Put the chicken on the plates in the sauce curry, season with hot pepper and cilantro sauce. Serve with cakes naan.
