Chicken and chickpea curry

Recipe from: 22 September 2014
recipes, chicken, curry, chickpea

Ingredients 13
Servings 1
Minutes 00:20 plus marinating time


Serving Change
  • 400
    chickpeas (1 tin)
  • 700
    baby potatoes, halved if on the small side, otherwise quartered
  • 4
    garlic, peeled and bashed
  • 8
    bone-in, skin-on chicken thighs or thighs and drumsticks
  • 1
    olive oil
  • juice of 1 large lemon
  • 100
    plain yoghurt
  • 2
    fruit chutney
  • 2
    curry powder or curry paste of your choice
  • 1
    chilli flakes (optional and to taste)
  • 6
    cardamom pods – bruised
  • 1


00:20 plus marinating time
Mix the marinade ingredients in a bowl.
Drain and rinse the chickpeas and place with the chicken, potatoes and garlic in a large freezer bag or plastic container.
Add the marinade and give it all a good mix.
Close the bag or container and place in the fridge for about 24 hours (or at least over night). Turn it over every time you open the fridge.

Preheat the oven to 200°C

Place all the ingredients in a single layer in a large roasting tray and cover tightly with foil.
Roast for one hour. After an hour check the potatoes. If still slightly raw, pop it back in the oven, covered with foil for a further 15 minutes.
Remove the foil and roast for a further 15 minutes until the chicken and potatoes begin to crisp. Keep a close eye that the marinade does not start to burn.

Serve with plain yoghurt, chopped coriander and naan bread.

Recipe reprinted with permission of Hein Stirred. To see more recipes, please click here.

Read more on: chicken  |  curry  |  recipes


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