Winter means... curry time!

07 January 2020
4 portions
Prep time
10 minutes
Total time
25 minutes

180g boneless chicken thighs and drumsticks cut into cubes

500gr chickpeas, boiled and drained

350g tomato sauce (passata)

1 tbsp curry powder

1 tbsp olive oil

1 large onion, diced

3 cloves garlic, minced

1 tsp ground cinnamon

¼ tsp ground cloves

1 tbsp ketchup

1 tbsp lemon juice (optional)

1 tsp salt

¼ tsp ground black pepper

1 cup water, or as needed

4 sprigs cilantro for garnish


In a small pan, heat the tomato sauce, until it’s thickened and reduced to half. Set aside.

Heat the olive oil in a skillet over medium-high heat. Cook and stir the onion and chicken until the onion is dark brown, and the chicken is golden, about 5 minutes. Reduce the heat to medium, and stir in the garlic, curry powder, cinnamon, and clove. Cook and stir until the spices are fragrant and the garlic has softened slightly, 1 to 2 minutes. Add the chickpeas, ketchup, tomato sauce, lemon juice, salt, black pepper, and water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and cook 10 minutes. Uncover, and increase heat to medium-high, and allow the sauce to reduce to your desired consistency. Stir in additional water if too thick. Garnish with cilantro to serve.

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