About this recipe:A really fast and easy chicken curry recipe, which is embellished with chickpeas. This is a family friendly curry, as it isn't too spicy. With rice it makes a complete, filling meal.
1 tablespoon olive oil
1 large onion, diced
1 skinless chicken breast fillet - cut into cubes
3 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 (400g) tin chickpeas, drained and rinsed
1 tablespoon ketchup
75g tomato puree
1 tablespoon lemon juice
1 teaspoon salt
1/4 teaspoon ground black pepper
250ml water, or as needed
4 sprigs coriander, to garnish
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Method Prep:15min › Cook:25min › Ready in:40min
Heat the olive oil in a frying pan 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 cloves. Cook and stir until the spices are fragrant and the garlic has softened slightly, 1 to 2 minutes. Add the chickpeas, ketchup, tomato puree, lemon juice, salt, black pepper and water. Bring to the 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 coriander to serve.