Nepalese Curry with Chickpeas and Chicken

Nepalese Curry with Chickpeas and Chicken

Chickpeas and chicken go really well together!
Please try this delicious and healthy curry.

Ingredients: 4 servings

150 g
Chicken (thigh meat)
250 g
2 cloves
1 large
Cherry tomatoes
Grated ginger
around 1 tablespoon
Turmeric powder
1/2 teaspoon
Cumin powder
1 tablespoon
Garam masala
1 tablespoon
Paprika powder
1 teaspoon
1 teaspoon
Cashew nuts cream:
Cashew nuts
150 ml


1. Soak chickpeas in water overnight. Put cashew nuts and milk in the blender and mix to a cream consistency.
2. Heat the oil in the saucepan, add minced garlic and julienned onion in this order.
3. Cook until the onion turns transparent. Then add the small bite sized chicken pieces and well-drained chickpeas.
4. Cook over a high heat for a while but do not to burn. Add the spices and tomato and steam fry about 10 minutes.
5. It turns out like this picture.
6. Pour 800 ml of water in the saucepan and simmer for about 20 minutes. Once chickpeas have softened, turn down to low heat. Add cashew nuts cream.
7. Mix well and bring it to a boil to thicken. Season with salt to taste, then serve.

Story Behind this Recipe

My husband said that Japanese people would love this mild chicken curry, so I made my own version adding chickpeas.