Table of contents:
Chickpea Curry with Meat is a hearty, hot dish for lunch or dinner, inspired by Indian cuisine. This curry is quick to prepare but requires preparation. Chickpeas must first be soaked in a large amount of cold water for several hours, preferably at night, the water can be changed several times. It is also better to leave the meat in the marinade overnight to make it juicy and tender. Then you should boil the chickpeas until tender and then cook the curry according to the recipe.
Chicken fillet or lean pork is perfect for this curry recipe. You will also need spices that no Indian dish can do without - cumin, fenugreek, coriander, turmeric and, of course, a lot of sweet paprika.
- Cooking time: 45 minutes
- Servings: 4-5
Ingredients for Chickpea Curry
- 400 g boiled chickpeas;
- 450 g of meat;
- 1 onion;
- 4 cloves of garlic;
- 1 chili pod;
- ginger root (2-3 cm);
- 1 teaspoon of cumin
- 1 teaspoon of colored pepper;
- 1 teaspoon coriander
- 1/2 teaspoon of fenugreek
- ground sweet paprika, ground turmeric;
- 150 ml unsweetened yogurt;
- a bunch of parsley;
- a bunch of cilantro;
- 50 g of melted butter;
- 1 lime;
- salt.
How to make a hearty chickpea curry based on Indian cuisine
So, put the pre-soaked chickpeas in a saucepan, pour 2 liters of cold water. After boiling, remove the foam, close tightly and cook over low heat for 2 hours. Salt to taste 15-20 minutes before cooking.
Put the finished chickpeas on a sieve.
Cut the lean meat for curry into large slices about a centimeter thick. Finely chop a bunch of parsley, pass two cloves of garlic through a press, grind a few peas of black pepper in a mortar.
Put meat in a bowl, add parsley and garlic, pepper, pour unsweetened yogurt, mix thoroughly. Tighten the bowl with cling film, put it in the refrigerator for several hours or overnight.
Finely chop the onion head. Grind two cloves of garlic. Peel and cut the ginger root into strips. Cut the chili pod into rings.
Put melted butter in a frying pan, then onion, garlic, ginger and chili. Fry for a few minutes.
Pour a teaspoon of cumin, colored pepper, coriander and half a teaspoon of fenugreek seeds into the mortar. We grind the spices.
Pour the mashed spices into the pan, add 2-3 teaspoons of ground sweet wigs and 1 teaspoon of ground turmeric. Fry vegetables with spices for 5-6 minutes over medium heat.
Put pieces of marinated meat in a pan, quickly fry over high heat on one side, add yoghurt marinade from meat.
Turn the meat over, cook over medium heat for 7-8 minutes.
Add chickpeas to the curry, squeeze the juice from half of the lime, salt to taste, cover with a lid, simmer over low heat for 20 minutes.
Remove the pan from the heat, sprinkle with finely chopped cilantro curry with chickpea and meat.
Serve the chickpea curry hot and squeeze lime juice onto the meat before serving. Bon Appetit!
This dish can be prepared for future use. This curry is kept in the refrigerator for 2-3 days or frozen in portioned bowls.
