Chicken Curry With Chickpeas
The delicious meaty goodness of chicken and chickpeas come together in this unusual and tasty dish! Serve with basmati rice.
1 lb (about 8) boneless skinless chicken thighs
4 tbsp oil, divided
Salt to taste
½ tsp each, divided: ground cumin, ground coriander, garam masala, turmeric, cayenne pepper, dried fenugreek leaves
1 small onion, finely chopped
2 cloves garlic, finely chopped
½ inch piece ginger, minced or grated
1 ½ cups (about 8 large) canned whole plum tomatoes, lightly drained and pureed in food processor or blender
1 tbsp ground almonds
1 cup cooked chickpeas
1 cup water
1 tbsp each, finely chopped, fresh: parsley, coriander, mint, dill
1 tbsp butter
Preheat oven to 420F. Line a baking tray with parchment.
Cut chicken into small bite sized pieces. Place in large mixing bowl. Add 2 tbsp oil, salt to taste and ¼ tsp of all the spices. Mix well to combine, then spread chicken in single layer on parchment lined tray.
Bake for 20 min. Remove from oven and reserve chicken with all of its juices.
Warm remaining 2 tbsp oil in deep non stick skillet over medium high heat. Add onions, ginger and garlic. Sauté until slightly softened, about 5 min. Reduce heat to medium and add tomatoes, salt to taste, remaining ¼ tsp of all the spices and ground almonds. Cook for 5 min until mixture thickens slightly.
Add chickpeas, water and reserved chicken with juices. Mix well, cover skillet and cook for 20 min on medium low heat.
Fold in chopped herbs and butter.