Yes more curry and more chickpeas! I made this last week when we fancied a curry but were after something a little different. I’ve only ever used cardamom pods in a Rendang curry so this was a bit of an experiment, thank god it paid off. I added the chickpeas to make it more of a filling dish and to bulk it out a bit, with chicken so expensive this saves a few pennies too. Serves with 50g of basmati rice this dish comes in at just 489 calories!
Ingredients – Serves 4
For the paste :
1 Large Onion, roughly chopped
2 Birds Eye Chilli’s, roughly chopped
2 Garlic Cloves, roughly chopped
Thumbsized Piece of Ginger, cut into matchsticks
1 Teaspoon of Turmeric
1 Teaspoon of Cumin
1 Teaspoon Garam Masala
2 Tablespoons of Water
For the curry :
1 Tablespoon of Olive Oil
6 Cardamom Pods, crushed
1 Tin of Chopped Tomatoes
500ml Hot Chicken Stock
4 Chicken Breasts, cut in to chunks
1 Tin of Chickpeas, drained and rinsed
Small Handful of Coriander, finely chopped
Salt and Pepper to Season
Method – Takes 50 Minutes
1. Add the paste ingredients to a food processor and wizz until finely chopped. Heat the oil in a deep dish pan and fry the cardamom pods for a minute. Add the paste and fry for a further 8 minutes or until it is starting to turn brown.
2. Add the hot stock, tomatoes, chicken and chickpeas, bring to the boil and then leave to simmer for 30 minutes or until the curry has thickened. Add the coriander, taste and season with salt and pepper. Serve with basmati rice or a naan.