Easy Chickpea Chicken Curry

Easy one pot curry to be served with rice, naan, roti or tortillas

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Add oil to a hot pot

Step 2

Add whole spices to hot oil followed by onions within seconds to avoid burning of spices. Cook until onions turn light to dark brown. Add salt to sweat the onions faster.

Step 3

Add ginger garlic paste, turmeric, chili powder and cook until raw smell of spices are gone

Step 4

Add chicken and cook until it turns white from all sides. You can put whole thigh pieces or cut to your liking.

Step 5

Add tomato paste, remaining powder spices, and chickpeas. Cook until any water from chicken dries up

Step 6

Add beaten yogurt and stir for 1 minute. Once the gravy starts to bubble add warm water if you want to eat it with rice else skip adding water. Add julienne cut ginger or skip it if you don't like ginger pieces in your curry. Alternatively, boil ginger in 1 cup of water and add the water to the curry instead. Cook for another 5-10 min under med-low heat.

Step 7

Add chopped cilantro and stir for 2 min before serving.