Curried Chicken with Chickpeas

Preparation Details

Prep time: 15 minutes

Cooking time: 40-50 minutes

Serves: 4–5

Ingredients

Chicken:

• 500g chicken thighs, boneless and skinless, cut into bite-sized pieces

• 2 tsp allspice

• 1 tsp turmeric

• 1 tsp dried thyme

• 1 tbsp Caribbean curry powder

• 1 small onion, finely chopped

Curry:

• 1 tbsp olive oil

• 1 large onion, finely chopped

• 2 spring onions, chopped

• 3 garlic cloves, chopped

• 1 thumb-sized piece of ginger, grated

• 1 scotch bonnet chilli, deseeded and finely chopped (optional for heat)

• 2 tbsp Caribbean curry powder

• 2 large carrots, chopped

• 1 sweet potato, cleaned and diced

• 120g chickpeas, cooked and drained

• 2 sprigs thyme

• Salt and black pepper, to taste

• 150ml water

• Fresh coriander, to garnish

Method

1. In a mixing bowl, add the chicken pieces, curry powder, onion, allspice, dried thyme, and turmeric. Set aside.

2. Heat the olive oil in a large saucepan over medium heat. Add the onions and cook until soft and translucent, about 5 minutes.

3. Stir in the garlic, ginger, spring onions, and scotch bonnet chilli. Cook for another minute.

4. Add the curry powder and cook, stirring constantly, for 2 minutes to release the flavours.

5. Add the chicken pieces and turn to coat in the spices. Cook until the chicken is lightly browned on all sides.

6. Add the chickpeas and thyme, then pour in the water. Add the sweet potato and carrots.  Season with salt and pepper.

7. Bring to the boil, then reduce the heat and simmer gently for 25–30 minutes, or until the chicken is cooked through and the sauce has thickened.

8. Remove the thyme sprigs.

9. Garnish with fresh coriander and serve hot with steamed rice or roti.

This dish is comforting, full of flavour, and sure to become a favourite in your kitchen.

Tips

1. For convenience, tinned chickpeas can be used.

2. The dish can be made vegetarian by omitting the chicken.

Image courtesy of: www.pinterest.com