Chicken, potato and chickpea curry with basmati rice

By admin
11 April 2013

Today's offering is 'n great combination of tastes from across the globe

 Serves 6

Preparation time: 35 min

Cooking time: 30 min


4 chicken breasts, cubed

5 ml (1 t) finely chopped ginger

4 garlic cloves, finely chopped

30 ml (2 T) oil


375 ml (1½ c) basmati rice

500 ml (2 c) water


30 ml (2 T) oil

1 onion, sliced

2 garlic cloves, chopped

5 ml (1 t) ginger, chopped

30 ml (2 T) curry powder

250 ml (1 c) coconut milk

250 ml (1 c) chicken stock

1 can (410 g) chopped tomatoes

2 potatoes, roughly chopped

1 can (410 g) chickpeas

handful of fresh coriander, chopped

1 Chicken: Combine the chicken, ginger, garlic and oil in a bowl, cover with clingfilm and marinate for 30 minutes.

2 Rice: Put the rice in a pot, add the water, cover and bring to the boil over medium heat. Reduce the heat and simmer for 15 minutes.

3 Curry: Heat the oil in a pan over medium heat. Add the onion and cook until lightly browned. Add the garlic, ginger and curry powder. Cook for 5 minutes.

Stir in the coconut milk, stock and tomatoes. Bring to the boil and add the potatoes and chicken mixture. When the potatoes are soft and the chicken is cooked, add the chickpeas and set aside.

Serve with the rice.

- Hope Malau

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