Chicken and Chickpea Curry

This is one of those dishes with maximum reward for absolute minimal effort. Make the marinade, pop everything in a bag and leave it overnight in the fridge, it can’t get easier.

I first came across the recipe on my friend Selma’s fantastic blog called Selma’s Table. The dish was aptly named Extraordinary Roasted Chicken, Potatoes and Chickpeas and she had won a Food 52 contest for “The Best One Pot Meal” with the dish.  A few days later I asked her if I could make it for this blog and she graciously agreed. I also had the audacity to ask if I could give it my own twist and she was more than happy for me to twist away. So this Chicken and Chickpea Curry is the delicious end result.

Chicken and Chickpea Curry

I wanted to simplify the ingredients even more so had two ideas. If it was summer, I would keep the aromatics in the yoghurt marinade to just lemon, garlic and loads of rosemary. All flavours that work fantastic with chicken, potatoes and chickpeas. I think it would make a wonderful summer dinner with a crisp salad and a bottle of wine. But since we still have the odd cool day at the moment, I decided to go the spicy route and add a curry mix (and some more chilli).

Chicken and Chickpea Curry

I was so happy with the results that I made it twice in one week, playing with different flavours. With the potatoes and chickpeas I don’t think you need to worry about rice and I just added a few naan breads which I bought from the Eastern Food Bazaar, just around the corner from me. Add some plain yoghurt, chopped coriander and a few bottles of beer and you have a pretty satisfying dinner. Perfect for when you have some friends over during the week.

Chicken and Chickpea Curry

 

I do love a delicious curry and I have another fabulous recipe on the blog, this Chicken and Chickpea Coconut Curry, which is one of the most popular recipes I have posted and definitely worth a try as well.

Chicken and Chickpea Curry

Ingredients

  • 1 tin chickpeas (400g)
  • 700g baby potatoes, halved if on the small side, otherwise quartered.
  • 4 cloves garlic, peeled and bashed
  • 8 bone-in, skin-on chicken thighs or thighs and drumsticks
  • Marinade
  • 1 tbsp olive oil
  • Juice of 1 large lemon
  • 100ml plain yoghurt
  • 2 tbsp fruit chutney
  • 2 1bsp curry powder or curry paste of your choice
  • 1 tsp (or more) chilli flakes (optional and to taste)
  • 6 cardamom pods – bruised
  • 1 heaped tsp turmeric
  • 1 tsp salt

Instructions

  1. Mix the marinade ingredients in a bowl.
  2. Drain and rinse the chickpeas and place with the chicken, potatoes and garlic in a large freezer bag or plastic container.
  3. Add the marinade and give it all a good mix.
  4. Close the bag or container and place in the fridge for about 24 hours (or at least over night). Turn it over every time you open the fridge.
  5. Preheat the oven to 200 degrees C
  6. Place all the ingredients in a single layer in a large roasting tray and cover tightly with foil.
  7. Roast for one hour. After an hour check the potatoes. If still slightly raw, pop it back in the oven, covered with foil for a further 15 minutes.
  8. Remove the foil and roast for a further 15 minutes until the chicken and potatoes begin to crisp. Keep a close eye that the marinade does not start to burn.
  9. Serve with plain yoghurt, chopped coriander, naan bread and beer
  10. Adapted from Selma's Table
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Wine suggestion by Conrad Louw, CWM: Curry is always a great culinary pleasure to pair wine with.  If it is mild, go for a fragrant white such as a well-made Riesling; Gewürztraminer or Bukettraube.  Especially when using cardamom pods, which makes it very fragrant, the pleasure will be there.  As a personal preference, I like hot curry, which makes the “chicken or beef?” option very easy – go for red, and by red I mean “local is lekker” – Pinotage.  My latest 2 top Pinotages are without a doubt Wildekrans Pinotage 2012 available at selected shops, or at their cellars in Botriver.  And then if you feel like really treating yourself – Rijk’s Pinotage Reserve 2010. Now that is a big red wine that can complement any BIG curry.  Fairly pricy – but spoil yourself!

 

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