South Africa’s lockdown has just been extended by another two weeks, which means we will try to share more delicious recipes with you guys. Today’s delicious recipe comes courtesy of the the talented and creative Sandy, it’s the perfect dish to liven up cold, cloudy days like the one we are currently having in Johannesburg. Sandy’s Chicken Chickpea Curry is scrumptious, easy to make and full of fragrant flavours. Hope you all ENJOY!!
Prep: 3 hours // Cook: 30 min // Total: 3.5 hours // Servings: 6
Ingredients:
Marinade
1/2 cup plain yoghurt , full fat
1 tbsp lemon juice
1 tsp turmeric powder
2 tsp garam masala
1/2 tsp chilli powder or cayenne pepper powder
1 tsp ground cumin
1 tbsp ginger, freshly grated
2 cloves garlic, crushed
750g chicken thigh fillets, cut into bite size pieces
Curry
2 tbsp butter,
1 cup tomato puree
1 cup full fat milk
1 tbsp sugar
1 1/4 tsp salt
1 can chickpeas
* Marinade: Combine the Marinade ingredients with the chicken in a bowl. Cover and refrigerate for minimum 3 hrs
* Cook chicken: Heat the butter over high heat in a large fry pan. Place chicken in the fry pan and cook for around 3 minutes
* Sauce: Add the tomato puree, milk, sugar, salt and chickpeas. Turn down to low and simmer for 20 minutes. Do a taste test to see if it needs more salt.
* Garnish with coriander/cilantro leaves if using. Serve with basmati rice and/or naan bread
Homemade naan bread
1 cup (150g) full fat natural plain yogurt (add more if needed)
1 cup (142g) all-purpose flour
2 teaspoons baking powder
Optional toppings
1/2 cup (115g) butter
2-3 cloves garlic finely minced
parsley roughly chopped
1 pinch salt to taste
Method:
Step 1: In a large bowl combine the flour and baking powder. Next, add in the yogurt and mix with a spatula until the yogurt has absorbed the flour. You will need to get in there with your hands to really bring the dough together.
Step 2: Once the dough is formed into a smooth ball, place it on a floured surface. Using a knife divide the dough into 6 balls.
Step 3: Working with one ball of dough at a time, roll each one out to an 8 x 8 circle. Try to roll the dough as thin as possible as this will ensure the bread cooks evenly on both sides with a nice air bubbles in between.
Step 4: Heat a large skillet over medium heat. While the skillet is heating melt together the butter, minced garlic and salt in the microwave for about 30 seconds.
Step 5: Using a pastry brush, brush one side of the rolled dough with the garlic butter before placing it (garlic side down) into hot skillet. Allow the bread to toast and bubble up cooking for about 2-3 minutes on each side.
Step 6: Once the bread is nice and toasty on each side remove from the heat sprinkle with fresh chopped parsley or herbs of your choice
Step 7: Repeat this process until all 6 flatbreads are cooked
