Chickpea Curry with Shredded Chicken

The world of food blogging opens you up to endless possibilities and innumerable food combinations. You are more open to trying the things to which you have been previously resistant. Personally I do have a few no-no’s as far as my eating habits are concerned with one being the combo of chickpeas and chicken. I was stupidly assuming that it wouldn’t work without even trying it. But I was wrong. A Chickpea Curry with Shredded Chicken not only works but has made a firm believer out of me. The soft, tender chicken and the slightly crunchy chickpeas make one tantalizing combination.

Growing up my parents always stressed the need for a balanced diet. Any kind of fussiness on my part about me not liking certain foods was not tolerated (CHUCKLES!!!). So I grew up eating almost all the veggies!!! Well I am a little stubborn myself so my parents knew I was going to get my two cents in. By that mean there was just no way I was going to be that ideal kid who eats every vegetable they put on my plate. So my pet peeve growing up has been EGGPLANT.. For some reason I have an issue with its soft mushy, texture.

To be honest other than that I have issues with a few other food combinations as well i.e potatoes in my chicken curry OR putting a combo of chicken and chickpeas together. But the issues are more due to my childish behavior. By that mean making assumption without even tasting the aforementioned combinations. But having my own blog means I am always on the lookout for new recipes. That means try out recipes like…. You guessed it!!! A Chickpea Curry with Shredded Chicken..

Soak the chickpeas in water for a minimum of 2 hours although overnight soaking would be the best. Then pressure cook the chickpeas till they are soft and tender.

Heat oil in a pan and add the ginger and garlic. Saute until lightly brown on both sides. Then add the onions  and keep cooking till the onions have a similar brown color. Drizzle in the tomato puree and keep cooking till the oil separates out. Mix in all the dry masala powders; i.e. coriander powder, chilli powder, turmeric, and chole masala and continue cooking for 2-3 minutes. Then add the chickpeas, the shredded chicken and 2 cups of water and bring the mixture to a boil. 

Once it is boiling reduce the heat, add the heavy cream and continue cooking for at least 10 minutes till the flavors come together. Season with salt. Turn off the heat. Serve with your choice of bread or with rice.

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Chickpea Curry with Shredded Chicken

A rich, creamy, luscious curry with slightly crunchy chickpeas and soft, tender shredded chicken.

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Ingredients

  

• 1 ½ cup Chickpeas
• 1 lb Chicken boiled and shredded
• 2 cups Tomato Puree
• 1 inch piece of Ginger
• 2 Garlic Cloves
• 1 Onion
• 2 tsp Coriander Powder
• 1 tsp Chilli Powder
• 1 tsp Turmeric
• 2 tsp Chole Masala can use Garam Masala instead
• ¾ cup Heavy Cream
• Oil
• Salt to taste

Instructions

 

• Soak the chickpeas in water for a minimum of 2 hours although overnight soaking would be the best.
• Then pressure cook the chickpeas till they are soft and tender.
• Heat oil in a pan and add the ginger and garlic. Saute until lightly brown on both sides.
• Then add the onions and keep cooking till the onions have a similar brown color.
• Drizzle in the tomato puree and keep cooking till the oil separates out.
• Mix in all the dry masala powders; i.e. coriander powder, chilli powder, turmeric, and chose masala and continue cooking for 2-3 minutes.
• Then add the chickpeas, the shredded chicken and 2 cups of water and bring the mixture to a boil.
• Once it is boiling reduce the heat, add the heavy cream and continue cooking for at least 10 minutes till the flavors come together.
• Season with salt.
• Turn off the heat. Serve with your choice of bread or with rice.

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