Root your health

Recipes with Nadia Coetzee - Nutritionist - Root Your Health Perth - Indian ChickpeaChicken Curry

Indian ChickpeaChicken Curry

Root Your Health Logo Nadia Coetzee - Nutritionist - Perth

Prep

cook

serves

5 min

30 min

2

Ingredients

1 Can of chickpeas drained/ 2 Chicken breasts boneless and skinless, cut into 3 cm chunks

1 cup Basmati/Brown rice

1 can Coconut milk

1 can Chopped tomatoes 400g

1 Onion finely chopped

4 tbsp Amba sauce

1 red Medium heat red chilli chopped

½  tsp salt and pepper

½ Lemon juice

½ Cup plain or coconut yogurt

1 tbsp Amba sauce

2 clove garlic minced

2 tsp grated fresh ginger/1 tsp ground ginger

2 tbsp Olive oil

200 g Diced tomatoes fresh

½  cup Fresh coriander chopped

Tomato salsa

1 cup Diced tomatoes

½ Onion sliced

½ lemon juice

Pinch of salt and pepper

1 tsp zhug condiment

¼ Cucumber diced

Method

  1. In a medium-sized pot add rice and 2 cups of water, and bring to a boil without lid, once boiling turn down heat put on lid and simmer for 10-15 min until water has disappeared.
  2. Add 2 tbsp of olive cooking oil to pan and cook chicken breasts on medium heat until cooked on the outside around 2-3 minutes. Remove from pan and set aside. (If you are doing the chicken version)
  3. Heat up a large pot over medium heat and add 2 tbsp of olive and sauté onions until translucent.
  4. Add garlic and ginger and cook for 2 min.
  5. Add spices amba sauce, chopped chilli and ½ lemon juice and cook for another 2 min before adding tomatoes and coconut milk while stirring on low heat, close lid halfway and simmer for 10- 15 min.
  6. Add chicken back in/ chickpeas, stir well to combine and cook for 10 min.
  7. To make tomato salsa mix finely chop tomatoes, onions, cucumber, zhug and season with lemon juice, salt and pepper or place everything in a blender and blitz for a few seconds.
  8. To make Amba coconut dressing add a tbsp Amba to ½ cup coconut/plain yogurt and stir to combine.
  9. Garnish with chopped coriander and fresh tomato salsa, and amba yogurt dressing.
  10. Serve hot with cooked brown rice/basmati rice or flatbread with a portion of hummus.

Notes

This recipe can be made into a vegan/vegetarian dish using chickpeas instead of Chicken. Serving of Zhug and hummus with flatbread adds more flavor and variety to this curry.

VO, VGO, GF

Yalla Bala condiments used: Amba and zhug, hummus with flat-bread.

Recipes with

Nadia Coetzee - Nutritionist - Root Your Health Perth Signature