Sri Lankan Chicken and Chickpea Curry with Rice
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Ingredients
- 480 g chickpeas, drained and rinsed
- 300 ml coconut milk
- 1 onion, finely sliced
- 1.5 tbsp sri lankan unroasted curry powder
- 8 curry leaves
- 1 tsp mustard seeds
- 2 tbsp coconut oil
- 300 g basmati rice
- 400 g chicken thigh fillets, diced
Nutrition (per serving)
- Calories
- 763 kcal
- Protein
- 36.2 g
- Carbohydrate
- 82.3 g
- of which sugars
- 4.4 g
- Fat
- 30.6 g
- of which saturates
- 20.5 g
- Fibre
- 10.4 g
- Salt
- 0.61 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the basmati rice according to the pack instructions.
- 2
Heat the coconut oil in a pan, add the mustard seeds and curry leaves, and fry for 30 seconds until the seeds pop.
- 3
Add the sliced onion and fry for 7 minutes until softened.
- 4
Add the chicken and cook for 8 minutes, stirring, until sealed with no pink remaining.
- 5
Stir in the sri lankan unroasted curry powder, then add the chickpeas and 100ml water, and simmer for 8 minutes.
- 6
Pour in the coconut milk and simmer for 5 minutes more until thickened.
- 7
Serve the chickpea curry hot with the rice.
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