Chicken curry with chickpea salad

Cooks in 55 minutes

Chicken curry with chickpea salad, yes with chickpea salad. A tasty idea for comfort food that is surprisingly easy to make! This recipe is an excellent alternative for a “usual” chicken curry. Below you will find a recipe for beautifully balanced curry paste.

You will need

  • Large pot
  • Large deep frying pan
  • Large bowl
  • Food processor
  • Tin foil


Serves 4

Chicken curry with chickpea salad

  • 600g chicken thighs, deboned
  • 1 tbsp of rapeseed oil
  • Freshly ground black pepper
  • Salt

Curry paste

  • 2 whole heads of garlic
  • 2 large shallots, peeled
  • 1 x 6cm pice of fresh ginger, peeled
  • 7 whole dried chilli peppers
  • 1 tbsp of salt
  • 1 tbsp of ground tumeric
  • 2 tbsp of mild curry powder
  • 2 tsp of ground cumin
  • 1 tsp of roasted ground coriander
  • 1 tbsp of lemongrass paste
  • 30g of fresh coriander

Curry sauce

  • 500ml of coconut milk
  • 150ml of chicken stock
  • 200g tin chopped tomatoes
  • 2 tbsp of rapeseed oil
  • Freshly ground black pepper
  • Salt

Chickpea salad

  • 600g dried chickpeas, soaked overnight and cooked
  • 1/2 pomegranate, deseeded
  • 2 ripe vine tomatoes, deseeded and finely diced
  • 2 limes, juice only
  • 2 tbsp of olive oil
  • Freshly ground black pepper
  • Salt

Preparation Method

80 minutes
  1. Preheat the oven to 180°C/Gas Mark 4.
  2. To make curry paste start with slicing ginger thinly. Pull the outer paper off the garlic. Cut the pointy tops off the heads of garlic, so the cloves are partially exposed. Drizzle ginger, shallots and garlic heads with oil, and wrap each individually in tin foil. Pop in the oven for 15 minutes.
  3. Remove ginger from the oven (it should be soft). Increase the temperature to 200°C/Gas Mark 5, and roast the shallots and garlic for another 30 minutes until golden brown and very fragrant. When cooled, you can squeeze the garlic cloves out of the rest of the paper.
  4. Meanwhile, pour boiling water over the chilli peppers to rehydrate them. Let them soak for a minimum of 15 minutes. Drain the water.
  5. Place everything in a food processor. Pulse or puree until the curry paste reaches your desired consistency. Set aside until needed.
  6. Place all ingredients for a chickpea salad in a large bowl and gently combine them. Add salt and pepper to taste. Set aside.
  7. Heat rapeseed oil in a large pot with a thick bottom. Add curry paste and continue cooking for around 2 minutes. Pour coconut milk, tin tomatoes, chicken stock and bring to the boil. Reduce the heat and allow to simmer for 30 minutes. Add freshly ground black pepper and salt to the taste, using a hand blender or food processor blitz all ingredients into the smooth, creamy sauce.
  8. Heat a large deep frying pan, over medium-high heat and add the rapeseed oil and fry chicken thighs. Pour into the pan curry sauce and bring to the boil, cook for a further 5 minutes, or until the chicken is cooked through.
  9. Ladle chicken curry into the bowls and top with chickpea salad. Serve straightaway.

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