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Before you jump to Best chicken and chickpea curry recipe, you may want to read this short interesting healthy tips about Finding Healthy Fast Food.
Just about every article you read about bettering your health or slimming down is going to tell you to ignore the drive through and cook all of your meals instead. There’s some worth to that. Now and then, though, you definitely do not need to make an entire meal for your family or even just for yourself. Once in a while you need to pay a visit to the drive through when you are on your way home and complete the day. There is simply no reason that you shouldn’t be able to do that once in a while and be free of the guilt usually associated with “diet slips”. This is because a lot of the popular fast food restaurants on the market are trying to “healthy up” their selections. Here’s how it’s possible to eat healthfully while you are at a fast food restaurant.
Focus on the sides. It was not that long ago that all you could get at the fast food cafe was French Fries. Now virtually all of the famous fast food places have widened their menus. Now you can find several different salads. You can get chili. Baked potatoes can also be bought. Fruit is normally obtainable. There are a lot of possibilities that you can choose that do not force you to eat foods that have been deep fried. Instead of the pre-determined “meal deals” aim to create a meal consisting of side dishes. When you choose to do this you are able to keep your fat content and calorie counts low.
Traditional logic tells us that one positive way to get healthy and lose fat is to drop the drive through and to remove fast food restaurants from your thoughts. While, in most cases, this is a good strategy, if you make smart choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Sometimes the thing you need most is just to have someone else do the cooking. If you choose healthy items, the remorse usually associated with hitting the drive through shouldn’t be so bad.
We hope you got insight from reading it, now let’s go back to best chicken and chickpea curry recipe. You can cook best chicken and chickpea curry using 17 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Best chicken and chickpea curry:
- Provide 3 large chicken breasts, cut into large chunks
- Use 2 tbsp thick yoghurt - we use Fage 5% greek
- You need 2 heaped tsp cumin
- Get 1 heaped tsp garam masala
- Provide 1 tsp turmeric
- Get Half tsp mild chilli powder
- Get 3 tbsp olive or coconut oil
- Get 2 medium onions, finely chopped
- Provide 2 garlic cloves,finely chopped
- Get 1 inch piece of root ginger (or use a heaped tsp frozen ginger), finely chopped or grated
- Use 2 extra tsp cumin and turmeric
- Prepare 8-10 new potatoes, skins on, pre-cooked - we were using some leftovers!
- You need 400 g tin coconut milk (you could use light but we prefer regular full-fat!)
- You need 210 g tin chickpeas
- Get 150 g fresh spinach
- Provide 1 tbsp tomato puree
- Provide Salt and pepper
Steps to make Best chicken and chickpea curry:
- Add the spices (cumin, garam masala, turmeric and chilli powder) to a bowl with 1 tbsp of oil and mix. Add 2 tbsp of greek yoghurt and stir well. Add the chicken to the bowl and coat with the spice mixture. Cover and put in the fridge and marinade for as long as you can - we often forget to do it overnight but this produces the best results. If not, marinade as soon as you remember, even for an hour before cooking.
- To start cooking, heat the 1 tbsp of oil in a large frying pan or wok. Add the onion, garlic and ginger and fry for 5 minutes until softened. Add 1 tsp of extra cumin and turmeric and stir for a minte or so.
- In a bowl, add the remaining cumin and garam masala to 1 tbsp of oil and mix. Tip in the cooked potatoes and stir well until coated.
- In a smaller non-stick pan, fry the potatoes until they are crispy and golden - this should take about 10 to 15 minutes.
- Whilst your potatoes are frying, add the marinating chicken chunks with their sauce to the cooked onion mixture in your large pan. Turn up the heat so that the mixture starts to bubble, then reduce the heat to low/medium. Add half a tin of coconut milk and cook for approx 15 minutes or until sauce starts to thicken and the chicken is cooked. If the sauce starts to thicken too much, add more coconut milk, a little at a time.
- Add 1 tbsp of tomato puree and a small tin of drained chickpeas. Stir well, adding the fresh spinach and stir again. Cover and cook for 5 minutes.
- Now add the crispy potatoes and cook for a final 5 minutes
- Season well with salt and pepper and serve with basmati brown rice or poppodums and naan if you prefer. You can also serve the potatoes separately as I did for my children as they love the crispiness!!
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