Chicken Curry with Chickpea

In India were Jews by the end of the 12th century.

This recipe is one of the chicken dishes served in the Jewish community of Cochin, India.


Serves 4


4 skinless chicken breast

1 onion, finely chopped

3 garlic cloves,finely chopped

1 green chili, seeded, finely chopped

¼ cup sesame oil

1 tablespoon curry powder

4 teaspoons tamarind paste

1 inch piece ginger root, peeled and grated

2 ½ cups chicken broth

1 can (15oz) chickpeas, drained, rinsed

¼ cup cilantro leaves, coarsely torn.


In to a large pan place the oil and saute the onion, garlic,chili until softened, about minutes. Add the curry,mix and continue cooking for 3 minutes.

Place the chicken, ginger, tamarind paste and cook until the chicken is golden.

Pour the broth and simmer until chicken is tender, about 45 minutes. Stir in the chickpeas,cilantro and continue simmering until the chickpeas are heated through, about 10 minutes.

Serve with white rice.

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