Karnataka Chicken and Chickpea Saagu
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 480 g chickpeas, drained and rinsed
- 40 g desiccated coconut
- 1 onion, finely sliced
- 2 tomatoes
- 2 green chillies
- 10 g fresh ginger
- 3 garlic cloves
- 8 curry leaves
- 2 tbsp coconut oil
- 1 tsp ground turmeric
- 300 g chicken thigh fillets, diced
Nutrition (per serving)
- Calories
- 389 kcal
- Protein
- 25 g
- Carbohydrate
- 24.8 g
- of which sugars
- 4.9 g
- Fat
- 19.5 g
- of which saturates
- 12.2 g
- Fibre
- 10.1 g
- Salt
- 0.54 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Blitz the desiccated coconut and green chillies with a splash of water to a paste.
- 2
Heat the coconut oil in a pan, add the sliced onion and fry for 7 minutes until softened.
- 3
Add the garlic, ginger and curry leaves, and fry for 2 minutes, then stir in the ground turmeric and chopped tomatoes, and cook for 5 minutes.
- 4
Add the diced chicken and cook for 8 minutes, stirring, until sealed with no pink remaining.
- 5
Add the chickpeas and 150ml water, and simmer for 10 minutes.
- 6
Stir in the coconut paste and simmer for 5 minutes more until thickened.
- 7
Serve hot with rice.
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