Murgh Chole

It’s September 1 and that means its officially spring time in New Zealand, however its been raining and its COLD! So I don’t think we are technically out of winter yet hahha … I have spent the last few weeks trying out various recipes based on my pregnant tastes and cravings or cravings of my husband and daughter hahha. This particular dish was made just as a variation to a regular chicken curry. K loves his chickpeas and I thought it would be nice to have a little change and it actually passed! YAY! I made some cumin (jeera) rice to go along with it and they complemented each other really well.

  • Servings: 3-serving
  • Difficulty: medium
  • Print

It's September 1 and that means its officially spring time in New Zealand, however its been raining and its COLD! So I don't think we are technically out of winter yet hahha ... I have spent the last few weeks trying out various recipes based on my pregnant tastes and cravings or cravings of my husb

Summary

  • Course: main course
  • Cooking Time: 30 mins

Ingredients

500 gms chicken thighs chopped
1 can chickpeas
1 medium size onion sliced
1 tbsp ginger & garlic paste
1 tbsp red chili flakes
1 tsp turmeric powder
1 tsp garam masala
3/4 cup yogurt
1 – 2 tbsps oil
to taste Salt
Freshly chopped coriander and green chilies

Steps

  1. Once the oil has heated in the pan, add the onions and fry until its translucent. Then add the ginger and garlic pastes.
  2. Give it a couple of minutes and add the chicken pieces and the spices. Mix well to combine and fry for about 10mins over medium heat.
  3. Add the can of chickpeas and the yogurt and some salt for seasoning. Cover it with a lid and let it cook until the chicken pieces have cooked through.
  4. Once cooked through and you have a nice thick curry, transfer to a serving bowl and garnish with coriander and chile
  5. How easy was that! These go great with rice or roti

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