Ingredients
The following ingredients have 4 Servings
- 3 Tbsps Ghee
- 2 onions (finely chopped)
- 3.333 cups Chicken breasts (diced)
- 2 garlic cloves (finely chopped)
- 2 red chili peppers (cut into rings)
- 1 pc fresh ginger (approx. 3 cm, finely chopped)
- 1 tsp ground Turmeric
- 1 tsp brown Mustard seed
- 0.5 tsp ground cilantro
- 0.5 tsp Cumin
- 1 tsp Garam Masala
- 1.333 cups chicken stock
- 0.667 cup Coconut milk
- 2.5 cups canned chickpeas (tinned, drained)
- 2 Tbsps fresh cilantro (chopped)
- 1 Tbsp lemon juice
Instruction
- Heat the ghee in a pot and fry the onions for 2-3 minutes stirring continuously. Add the chicken, garlic, chilli and ginger. Season with the turmeric, mustard seeds, coriander, cumin and garam masala a fry together for a few minutes.
- Add the chicken stock and the coconut milk and season with salt and ground black pepper. Cover and simmer on a low heat for approx. 15 minutes
- Stir in the the chickpeas and simmer for a further 5 minutes. If necessary add a little more stock. Then add the the coriander and season with salt, ground black pepper and lemon juice. Serve with naan bread.
