Can of chickpea plus boneless chicken thighs became a delicious chicken curry dinner.
I bought a 8 can pack of Goya chickpeas at BJ since it was a good deal. Thawed the boneless thighs and this recipe came up in my Google search.
by mlong14
1 Comment
mlong14
Chicken chana
Ingredients
50 ml Oil 600 g Chicken 200 g Chickpeas (Canned) 1 Large Onion 200 g Tomatoes (Canned) 1 tsp Garlic Paste 1 tsp Ginger Paste 1 tsp Salt 1 tsp Coriander Powder 1 tsp Cumin Powder 1/2 tsp Turmeric Powder 1 tsp Chilli Powder 1 handful Coriander 1 tbsp Dried Fenugreek
Directions
Heat Oil in a large pan over medium heat.
Add the Onion and cook, stirring occasionally, until softened, about 4-5 minutes.
Stir in the Garlic Paste and Ginger Paste, sautéing for 1-2 minutes until aromatic.
Add the Tomatoes and cook for 3-4 minutes, stirring often, until the oil begins to separate from the mixture.
Sprinkle in the Spices (Salt, Coriander Powder, Cumin Powder, Turmeric Powder, and Chilli Powder). Stir well and cook for 2-3 minutes to toast the spices and release their flavor.
Add 2 tablespoons of water (or liquid from the canned tomatoes) to prevent sticking and cook the mixture further for 3-4 minutes.
Add the Chicken pieces to the pan and cook for 6-8 minutes, stirring occasionally, until the color changes and the chicken is lightly seared.
Stir in the Chickpeas, ensuring they are evenly coated in the mixture, and cook for 3-4 minutes.
Pour in enough Water to cover the chicken and chickpeas. Bring to a boil, then reduce the heat, cover, and let it simmer for 15-20 minutes or until the chicken is tender and fully cooked.
Finish by adding the chopped Coriander and Dried Fenugreek, stirring well. Cook for an additional 1-2 minutes to combine flavors.
1 Comment
Chicken chana
Ingredients
50 ml Oil
600 g Chicken
200 g Chickpeas (Canned)
1 Large Onion
200 g Tomatoes (Canned)
1 tsp Garlic Paste
1 tsp Ginger Paste
1 tsp Salt
1 tsp Coriander Powder
1 tsp Cumin Powder
1/2 tsp Turmeric Powder
1 tsp Chilli Powder
1 handful Coriander
1 tbsp Dried Fenugreek
Directions
Heat Oil in a large pan over medium heat.
Add the Onion and cook, stirring occasionally, until softened, about 4-5 minutes.
Stir in the Garlic Paste and Ginger Paste, sautéing for 1-2 minutes until aromatic.
Add the Tomatoes and cook for 3-4 minutes, stirring often, until the oil begins to separate from the mixture.
Sprinkle in the Spices (Salt, Coriander Powder, Cumin Powder, Turmeric Powder, and Chilli Powder). Stir well and cook for 2-3 minutes to toast the spices and release their flavor.
Add 2 tablespoons of water (or liquid from the canned tomatoes) to prevent sticking and cook the mixture further for 3-4 minutes.
Add the Chicken pieces to the pan and cook for 6-8 minutes, stirring occasionally, until the color changes and the chicken is lightly seared.
Stir in the Chickpeas, ensuring they are evenly coated in the mixture, and cook for 3-4 minutes.
Pour in enough Water to cover the chicken and chickpeas. Bring to a boil, then reduce the heat, cover, and let it simmer for 15-20 minutes or until the chicken is tender and fully cooked.
Finish by adding the chopped Coriander and Dried Fenugreek, stirring well. Cook for an additional 1-2 minutes to combine flavors.