Easy Chicken and Chickpea Curry with Indian Slaw

We absolutely LOVE curries in our house. We cook one pretty much every week, usually at the weekend. Not one for meal routines, the main reason we usually have them at the end of the week is the due to the amount of time they take to prep and cook. Most curries, especially those involving fattier meats such as lamb or beef take a good couple of hours of slow cooking.

The good news is that today’s recipe is perfect as a midweek treat! It should take no longer than 40 minutes from start to finish, making it perfect for when you fancy a curry in a hurry! The best thing about it is that it’s all done in one pot and has relatively few ingredients (but is still big on flavour).

A great addition is an incredibly fresh and vibrant Indian Slaw, inspired by a meal I recently had from an Indian street food pop-up stall at a food festival. It packs a real punch and works beautifully to cut through the richness of the curry.

If you’ve never made a curry from scratch before then this is the one for you – it will beat jar sauces any day of the (mid)week. The chicken thighs will taste fantastic and stay wonderfully moist. If you’re not a fan of chickpeas then leave them out, but they do add a nice texture to proceedings.  Go on, try it tonight!

Tip: If you don’t like chickpeas then swap them for a few handfuls of chopped mushrooms.

Easy Chicken and Chickpea Curry with Indian Slaw

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings 4 people

Ingredients

  

• 8 chicken thighs boneless and diced into 3cm chunks
• 260 g chickpeas (canned) drained
• 1 onion sliced
• 4 cloves of garlic
• 2 inches ginger
• 1 green chilli finely chopped
• 2 tsp garam masala
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1 tsp chilli powder
• 400 g chopped tomatoes
• 4 tbsp greek yogurt low fat

Indian Slaw

• 1 carrot grated grated
• 1 red onion sliced
• 1 large handful fresh coriander
• 1/2 lime
• 1 red chilli deseeded and thinly sliced
• 20 g pomegranate seeds
• 4 tbsp greek yogurt
• a few sprigs fresh mint finely chopped

Instructions

 

• Place the garlic, ginger and green chilli into a pestle and mortar and work into a paste.
• Heat 1 tbsp of oil in a large casserole pot on medium heat and add the onions. Cook for 8-10 minutes, stirring occasionally until soft and golden.
• Add the garlic, ginger and chilli paste into the pan and cook for a minute.
• Then add the ground spices, mixing everything together and cook for 30 seconds. Now add the chicken mixing well and coating it in the spice mix.
• Fry the chicken until it becomes mostly opaque, then add the chopped tomatoes and greek yoghurt. Mix everything together and bring to the boil. Then cover with a lid and simmer for 15 minutes.
• Meanwhile, prepare the Indian slaw. In a bowl mix the grated carrot, sliced onions and fresh coriander. Squeeze some of the lime juice into the mixture.
• In a separate bowl mix the yoghurt, mint and a squeeze of lime juice.
• Sprinkle the red chilli and pomegranate seeds on top of the slaw then add a large dollop of the yoghurt.
• After 15 minutes, remove the lid and add the chickpeas. Cook for a further 5 minutes to reduce the sauce. Season well with salt and pepper.
• Serve with some fresh basmati rice and enjoy!