hey guys it's shamza and welcome back to another video now the recipe that i'm going to share with
you all today is my chicken and chickpea curry this is a great recipe to bulk up any dish and by
adding chickpeas a little goes a long way so let me run through what you need and then we'll start
cooking so the ingredients you're going to need is a third of a cup of oil i'm using coconut here you
can use whatever you wish i've got two chicken breast fillets which i've had cubed into medium
pieces these roughly weigh 600 grams in total i've got two cans of pre-cooked chickpeas which i've
drained and washed i've got two medium onions which i've blitzed in my machine i've got a kind
of chopped in tomatoes which i've also blitzed in my machine i've got my jug of water to use as
and when we need to and i have two teaspoons of the following spices i've got salt chili powder
coriander powder garam masala cumin seeds and dried fenugreek leaves i've got a teaspoon of the
following turmeric powder and kashmiri milk which is also known as digi milch now this is very mild
in taste it has no heat whatsoever it does add a very nice color to the curry if you don't have
that you can leave that out that's entirely up to you now i've also got some whole spices here which
is a cinnamon stick roughly the size of my thumb i've got three bay leaves and two black cardamom
pods i've also got a piece of frozen ginger and garlic here green chilies i've got three
which are sliced halfway up these are optional you don't have to add them in and i've also got fresh
coriander to garnish right at the end so let's start cooking okay so the first thing i'm going
to do is i'm going to get my pot nice and hot and i'm going to add my oil into that and because it's
coconut oil like i mentioned it's just going to take a few minutes to heat up and just melt down
so once that's melted down and it's nice and hot i'm going to add in
my cumin seeds and my whole spices and i'm just going to toast them lightly for about 30 seconds
and to that i'm going to add my onions and i'm going to fry them until
they're nice and golden brown in color which should take roughly 8
to 10 minutes and i'll show you how they look once they're done
okay the onions are really nice and golden brown in colour
and to that i'm going to add the ginger and garlic straight in
and just fry it for about two to three minutes just to get rid of the rawness
so now that that's done i'm gonna add my puree tomato straight in
along with a few spices so straight in with the salt
the chili powder
the turmeric powder
the coriander powder
and the veggie mix the kashmiri chili powder and now we're going to cook this for approximately
six to eight minutes and we're gonna allow the oil to separate and come to the surface
and just allow all the ingredients to cook through really nicely and i'll show you how
it looks once it's done right guys after about six minutes of cooking this you can see that the oil
has now started to come to the edges and at this stage i'm now going to add my
chicken pieces in and i'm going to cook these again for about six to eight minutes and i
will be adding small amounts of water into this and cooking it as i go along and we're gonna be
cooking it and putting it at the same time so when you add small amounts of water into this you're
also burning it now we'll start first of all by adding some water in now this is the first stage
and i'll show you how it looks once it's done right so after cooking this for eight minutes
you can see that it's really nice and dry and i'm gonna add my chickpeas straight into this now
and we're gonna cook the chickpeas along with the chicken we're gonna burn it now
for approximately eight to ten minutes and we want the chicken to be really nice cut
nicely cooked now if you wanted you could add just one can of chickpeas into this that's entirely
up to you i do like to bulk my chicken up and the root that's the reason why i've added two in there
so you can see that that masala has really nicely soaked up uh the chickpeas and i'm just gonna add
a little bit of water into this and i'm going to add small amounts of it throughout my cooking time
so for the next eight to ten minutes we're gonna add small amounts of water and we're gonna put it
and we're gonna make sure all of that masala is really nicely broken down
and then i'll show you what you need to do next
right guys this has been cooking away now for 10 minutes i've been pouring
it adding small amounts of water into this now i am going to add my green chilies in
and i'm also going to add one and a half cups of boiled kettle water into this
there we are and just give that a stir
now if you wanted a slightly more runnier curry you can add more water into this
that's entirely up to you if you wanted a slightly drier one add less water in it's personal
preference and what we're going to do is we're going to just pop the lid on turn our hob settings
to a medium heat setting and i'm just going to let that cook away and simmer for about five minutes
and that'll be ready to finish off once it's done and i'll show you how it looks right guys
this has been simmering away for five minutes and we're just going to finish the dish off now
you can see that the oil has come to the surface now when it's ready so just give it
a mix before we add the final ingredients in so straight in with the garam masala
and the dry fenugreek leaves again just take them between the palms
of your hands and just crush them to release more flavor and aroma
and then just give that a mix
smells so good
and then finish off with fresh coriander right on top like that
and just give it a stir one final time
and there you have it guys my chicken and chickpea curry is ready so let me plate this
up and show you guys exactly how it is right guys my chicken and chickpea curry is ready
and i've just plated mine up with a la chaprata which is absolutely yummy now you can serve this
up with just about anything naan roti rice it's entirely up to you this is one of those curries
that goes with any sort of like um type of bread so let me tuck into this now because
i can't wait any longer my mouth has started to water and that lecha prata is so crispy
it's unbelievable let's just get some chicken cut to perfection absolutely soft and a bit
of that jenna oh and that that masala that short but oh that thick shoulder but not not
a runny sure but a thick short bar so there you go and you can see the steam still coming off it
oh my god
that is honestly so delicious it's unbelievable
i'm gonna have some more guys because it's really that good
oh my god it's so so good all the spices are spot on absolutely spot on and the ratio
of the chickpeas to the chicken is perfect but if you wanted to add
just one can in and you just wanted to keep the chicken as it is it's entirely up to you but
again like i said it is perfect the ratio and that lacha lachaprada is soaking up the entire
the masala oh can it get any better than this guys look at that
that is really good
god it's so so good
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ever miss a video i'll be back again with another one very soon till then take care and happy
eating
you