Chickpea Chicken Curry

Chickpea Chicken Curry - CCC

A quick and simple curry.

Ingredients - Enough for 4 people.

• 400g of white rice
• 500g of chickpeas, hydrated in water over night, or canned
• 2 chicken breasts (500g)
• 1 red bell pepper
• 1 yellow onion
• 2 gloves of garlic
• 2 tsp curry powder
• 1 tsp curcuma
• 2 tsp paprika powder
• 1 tsp chilly flakes to add some heat (optional)
• 400ml of coconut milk
• Salt and pepper to taste

How to make it

1. Boil the rice in a medium sauce pan for 15 minutes. 400g of rice with 600ml of water. No stirring.
2. In a large pot heat water to 90* C before adding the chicken breast. Turn off the heat and cover with a lid and let sit for 20 minutes.
3. In a large pot boil the chickpeas for 1 hours or until soft. Set aside.
4. Remove the chicken from the pot and slice into cubes. It does not need to be completely cooked.
5. In a pan over high heat brown the sides of the chicken cubes, 2-3 minutes per side.
6. In a large non stick pan add the onions with some oil and saute until soft before adding the garlic and the bell pepper.
7. Let everything get to know each other for 1 minutes more before adding all the spices.
8. After another 30 seconds add the coconut milk and bring to a simmer. Constantly stir to incorporate.
9. Now add the chicken cubes and chickpeas and let simmer for 20 minutes, while occasionally stirring.
10. Season to taste with salt and pepper.
11. Serve on a plate with some rice. Enjoy!