Easy Chicken Keema Curry
Ingredients
5 tsp sunflower Oil
1 kg Chicken breast breast, without skin, uncoated, stir-fried, other- 2.5 Onion mature, brown, raw
- 7.5 clove Garlic fresh, raw
2.5 tsp Ginger fresh, raw
100 g Tomato puree
50 g Curry paste other- 1 kg Tomato canned , boiled, drained
2.5 tsp Sugar white, regular- 375 g Peas green, frozen, raw
800 g canned chickpeas
Instructions
- Preheat oven to 170C/150C fan forced. Heat half the oil in a large flameproof casserole dish over high heat. Add the chicken and cook, turning, for 2-3 minutes or until browned. Transfer to a plate.
- Add the remaining oil to the dish and heat over medium heat. Add the carrot and onion. Cook, stirring, for 6-7 minutes or until the mixture softens. Add the garlic and curry paste. Cook, stirring, for 1-2 minutes or until aromatic. Add the cinnamon, tomatoes and 300ml water. Stir until combined then bring to the boil.
- Return the chicken to the dish and cover. Bake for 1 hour 20 minutes. Add the chickpeas and beans. Stir until combined. Cover and bake for a further 20 minutes or until the chicken is cooked through. Remove and discard the cinnamon.
- Add the spinach and stir until wilted. Top the curry with the yoghurt. Serve with lime wedges.
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