Nepalese Curry with Chickpeas and Chicken Recipe

Name: Nepalese Curry with Chickpeas and Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 grams Chickpeas; 250 grams Chicken (thigh meat); 2 clove Garlic; 6 Cherry tomatoes; 1 large Onion; 1 tablespoon Grated ginger; 1/2 tsp Turmeric powder; 1 tbsp Cumin powder; 1 tbsp Garam masala; 1 tsp Paprika powder; 1 tsp Salt; 20 Cashew nuts; 150 ml Milk

Servings: persons

150 grams Chickpeas
250 grams Chicken (thigh meat)
2 clove Garlic
6 Cherry tomatoes
1 large Onion
1 tablespoon Grated ginger
1/2 tsp Turmeric powder
1 tbsp Cumin powder
1 tbsp Garam masala
1 tsp Paprika powder
1 tsp Salt
20 Cashew nuts
150 ml Milk

1
Soak chickpeas in water overnight.
2
Put cashew nuts and milk in the blender and mix to a cream consistency.
3
Heat the oil in the saucepan, add minced garlic and julienned onion in this order.
4
Cook until the onion turns transparent.
5
Then add the small bite sized chicken pieces and well-drained chickpeas.
6
Cook over a high heat for a while but do not to burn.
7
Add the spices and tomato and steam fry about 10 minutes.
8
It turns out like this picture.
9
Pour 800 ml of water in the saucepan and simmer for about 20 minutes.
10
Once chickpeas have softened, turn down to low heat.
11
Add cashew nuts cream.
12
Mix well and bring it to a boil to thicken.
13
Season with salt to taste, then serve.

249

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 150 grams Chickpeas, 250 grams Chicken (thigh meat), 2 clove Garlic, 6 Cherry tomatoes, and more.

Yes, Nepalese Curry with Chickpeas and Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Nepalese Curry with Chickpeas and Chicken

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