The Chicken & Chickpea Curry
A one-pot Arabic style Indian Chicken curry made with Chickpeas and Indian spices, an absolute comfort food for a laid back day.
A one-pot Arabic style Indian Chicken curry made with Chickpeas and Indian spices, an absolute comfort food for a laid back day.
Recipe Card
| Ingredients | Quantity |
|
Chicken cut on the bone |
1 kg |
| Chickpeas |
200 g |
|
Ghee |
30 g |
| Sliced onion |
100 g |
|
Sliced Tomato |
60 g |
| Green chilli |
10 g |
|
Turmeric powder |
5 g |
| Coriander powder |
20 g |
|
Chilli powder |
20 g |
| Garam masala |
5 g |
|
Chicken stock |
20 g |
| Salt |
4 g |
|
Water |
300 g |
Method of Preparation:
- Marinate the chicken pieces with all the ingredients except the chickpeas & water.
- Rest it for some time and transfer into a pressure cooker.
- Heat up the pressure cooker and cook the chicken until it releases water without the lid on.
- Keep cooking until the water reduces to a thick sauce.
- Add the chickpeas into the chicken.
- Add some water and continue cooking on low flame for 15 more minutes until the curry comes together.
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Bobby Geetha
With two decades of Kitchen Management in high-end 5-star luxury hotels and Michelin restaurants, Bobby is currently serving the role of Director for Fine Dining Indian Ltd – Magazine and Restaurant Consultancy Firm in India.
As a Food Consultant, he helps Indian food business Succeed in their vision and make a profit with minimal overhead, operational, and food cost, achieving this by smart Menu, Kitchen, and Equipment planning.
Bobby has also served in several prestigious positions including being the Corporate Executive Chef for Asha’s Restaurants International of 20 restaurants’ in 6 countries and has also trained at two Michelin star restaurants Noma, Dinner by Heston, Le manoir By Raymond Blanc.
