Chicken And Chickpea Curry

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Medium curry with coconut and chick peas.

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Steps

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Chop chicken , onion and mushrooms , slice garlic very thinly.

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Heat the ghee till it is just sizzling in a large wok or a heavy saucepan.

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Fry the onions with the garlic , ginger , cardamoms and bay leaves.

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Stir for 5-10 min until the onions are soft , then add the chicken , stir again for 3 min then turn down the heat so the chicken stays fairly soft.

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After 10 min stir in the mushrooms , combine all the spices and.

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Now quickly , as everything will start to stick , add the pasata , yogurt , coconut milk and the drained chick peas.

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Heat through until boiling stirring fairly often , then simmer until the sauce is quite thick but smooth possibly 20-25 min , add a little boiling water if it is reducing rapidly.

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Serve with rice or indian breads , possibly with chilled chopped fresh tomatoes.

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Ingredients

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chicken breasts, cooking onions, mushrooms, garlic cloves, pickled ginger, ghee, paprika, turmeric, ground coriander, ground cumin, green cardamom pods, bay leaves, tomatoes, plain yogurt, chickpeas, coconut milk, salt