Chicken Chickpea Curry Recipe » LeelaLicious (2024)

FAQs

How does James Martin make chicken curry? ›

Coconut Chickpea Curry is a simple & fast one pot Indian dish of curried chickpeas made with coconut milk, tomatoes and store-bought ground spices. That said, you can absolutely change up some of the flavors of this beautiful curry. Make it authentic coconut chickpea curry by following my recipe notes below.

In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully in the microwave or on the hob before serving. In the freezer This recipe freezes well. Just wait until it's totally cold and then put into a freezer proof container and freeze for up to 3 months.

Whether you may be familiar with the differences between curries from various countries, such as Indian versus Japanese curry, and perhaps even know how to make them at home, there's a special flavor enhancer that you may not have thought to add: honey.

Your curry can taste bitter if the spices and garlic are burnt or if you've added too much fenugreek to the dish. You see, the secret to cooking a delicious curry recipe is to create a spicy paste and slowly cook it before adding your meat.

Chana, gram, and besan are common Indian terms for chickpeas and chickpea products: Chana dal are split chickpeas, while gram and besan are most often used to describe chickpea flour.

Besan flour, gram flour, and garbanzo bean flour are all chickpea flours; they're just made from different varieties of chickpeas. Chickpea flour or garbanzo bean flour is milled using whole white chickpeas (garbanzo beans). Besan or gram flour is made by grinding split brown chickpeas (chana dal) into a fine powder.

How to thicken chickpea curry? To thicken chickpea curry, let it simmer while stirring for a few more minutes until some liquid evaporates and you reach your desired consistency. Also, using good quality full-fat coconut milk allows you to achieve perfect creaminess.

This simple chickpea curry can last between 5 and 7 days in the fridge. Just make sure to keep the curry in an airtight container to retain as much of the flavour and texture as possible. That way, you already have a prepped dinner or lunch that you can reheat within a few minutes whenever you get hungry.

Why does reheated curry taste better? ›

Once the dish cools down, gelatinous collagen material forms a jelly-like substance around chunks of meat. Various flavour compounds get trapped in the jelly so when the dish is reheated, the gelatine melts to create a smooth mouth-feel.

Watch James Martin make a Butter Chicken curry with Shemin's Curry Paste to create “A curry to beat any takeaway!” First shown on the BBC in his Home Comforts series, this recipe has gone on to please thousands of curry lovers around the UK.

Build a deep flavour

The three core ingredients of almost any Indian curry are garlic, onion and ginger. There are a few styles of curries that don't use garlic to ensure subtle flavour isn't overwhelmed, but it's a good rule of thumb that those three ingredients are likely to be included.

Chicken curry from the Indian subcontinent typically features chicken stewed in a tomato-based sauce seasoned with aromatic spices. This recipe, like many others, calls for curry powder (a spice blend made with coriander, turmeric, cumin, and chili powder).

Kesuri Methi, aka dried fenugreek leaves. Toasted and sprinkled in at the end, it gives the "restaurant taste" of most Indian curries. Fresh, toasted spices. Usually whole and ground right before blooming them in oil, before adding the liquid to build the curry gravy.