Serves: 2-3 people
Time: 20 minutes

Ingredients
2 chicken breasts, diced (feel free to use whatever cut of chicken you like)
1 can chickpeas (garbanzo beans), cooked
2 tablespoons sunflower oil
2 tablespoons whole cumin seeds
1 onion, chopped
½ teaspoon turmeric
½ teaspoon red chilli powder
2 teaspoons ground cumin
4 garlic cloves, grated/crushed
1inch piece of fresh ginger, grated
1 tablespoon tomato puree
2 tablespoons chopped coriander
150ml water/stock
Salt, to taste

Method

  • In a heavy bottomed pan, heat up the oil to a medium high heat and add your cumin seeds, saute these off until they colour slightly and the smell of cumin fills your kitchen
  • Add the diced chicken and seal it on all sides
  • Add your chopped onions and saute off for 5 minutes until the onions start to brown, you’ll need to keep moving everything around the pan
  • Add your tomato puree, garlic, ginger, turmeric, chilli powder, ground cumin and salt. Give the whole thing a good mix around
  • Add your cooked chickpeas and the water and give it another good mix together
  • Simmer for around 10 minutes covered and then add your chopped coriander just before serving to garnish.

I usually have this sort of curry with fresh hot chappatis and a fresh crispy salad.

P.S You can also do this in your Instant Pot pressure cooker if you like following the above steps, once you’ve added your chickpeas and water, cook on high pressure for 6 minutes and allow it to come to a natural release. You may want to saute a little once it’s ready,

One Comment on “Jeera Chicken and Chickpea Curry

  1. Mmmm this would be a perfect meal for the hubby! It looks and sounds so good! Thank you for sharing with #CookBlogShare x

    Like

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