Ingredients
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1 OnionLarge
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500g Diced chicken thigh
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1 Coconut milkWhole tin
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1 Chopped tomatosWhole tin
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1 Chick peasWhole tin
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2-3 tbsp Tikka masalaAbout half the jar
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For the bhajis
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3tsp Korma paste
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200g Chickpea flour or plain flour
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1 tsp Baking powder
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1 tbsp Garam masala
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1 tsp Turmeric
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2 OnionsFinely sliced
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250g Butternut squash or 1 courgettePeeled and coarsely grated
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Vegetable oilFor frying
Directions
This delicious chicken and chickpea curry is all one pot and easy to make, This curry is also very easy to make twice the recipe and there you have dinner ready for another day, just get it out the freezer the night before and let it defrost in the fridge and then just put it in the microwave until piping hot.
This curry is also very adaptable, say if you were making it for your kids and they prefer a curry with less spice or instead of cauliflower rice you can just cook some normal rice. So i feel that with any curry you can add and take away depending on your taste.
I have also made these onion bhajis from the good food website but i didn’t have any butternut squash so i used courgette and just grated it then wrapped it in a tea towel so to squeeze out any extra liquid, to help make them crisp up better.
I also didn’t do them with rotis, mango raita & mint salad because i had the onion bhajis with my curry.
https://www.bbcgoodfood.com/recipes/onion-butternut-bhajis-rotis-mango-raita-mint-salad
Steps
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1
Done
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To make the curryHeat casserole and add 1tsp of oil, roughly chop the onions and add to the pan. Fry for 5mins until soft then add the chicken and fry until sealed ( until it has changed colour slightly on the outside.) |
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2
Done
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Add the curry paste and continue to cook for a few minutes. Add tinned tomatoes and coconut milk and simmer for 25mins. Add chickpeas and cook for a further 5mins. |
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3
Done
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To make the cauliflower rice.Blitz up the cauliflower in the food processor until finely chopped. Add to a frying pan with a splash of water on a high heat until soft, about 10mins. |
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4
Done
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To make the bhajisFor the bhajis, mix the korma paste with 250ml cold water. Mix the flour, baking powder and spices in a large bowl, then pour in the water and mix to a thick batter. Stir in the onions and butternut squash. (Or, i used courgette instead) |
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5
Done
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Next deep fat fry the bhajis in vegetable oil until golden and crispy. Once each one has cooked place on some kitchen towel in a dish to absorb any excess fat and place in a low temperature oven to keep them warm, until ready to serve. |
