Murgh Cholay (Chicken and Chickpea Curry)
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Ingredients
- 600 g chicken thigh fillets
- 480 g chickpeas, drained and rinsed
- 1 onion, finely chopped
- 2 tbsp vegetable oil
- 3 garlic cloves
- 15 g fresh ginger, grated
- 400 g chopped tomatoes
- 0.5 tsp ground turmeric
- 1 tsp chilli powder
- 1 tsp garam masala
Nutrition (per serving)
- Calories
- 432 kcal
- Protein
- 39.8 g
- Carbohydrate
- 25.6 g
- of which sugars
- 5.9 g
- Fat
- 17 g
- of which saturates
- 2.7 g
- Fibre
- 9.3 g
- Salt
- 0.71 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a pan and fry the onion for 6 minutes until softened, then add the garlic cloves and fresh ginger and fry for 1 minute.
- 2
Add the chicken thigh fillets and brown for 5 minutes, then stir in the chopped tomatoes, ground turmeric and chilli powder.
- 3
Cover and simmer for 15 minutes, stirring occasionally, until the chicken is cooked through with no pink remaining.
- 4
Add the chickpeas and simmer uncovered for 10 minutes, mashing a few against the side of the pan, until the sauce thickens.
- 5
Stir through the garam masala and cook for 2 minutes more.
- 6
Serve with rice or naan.
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