I roasted the whole spices for a minute with a couple bay leaves in some peanut oil, added and sauteed the chicken for a couple minutes, added the chopped onions, garlic, ginger.
I leave my spices in, my kids love to crunch on the seeds, but you can take them out before adding the chicken.
When the onions are translucent, add tomato paste, when it starts to simmer, add coconut milk, leave on medium heat until the chicken is ready (about 20-30 minutes). 5 minutes before taking off the head, add chickpeas (juice too, depending on how thick was your tomato puree) and ground spices, salt to taste.
For the rice, I used basmati, one cup in a pot of water (use the knuckle method), boil with half teaspoon salt on medium heat until water evaporated, and the rice has a bit of tooth still. I added maybe 50g of butter on top, and covered the pot and put it away until the curry was ready. Before serving, lightly mix the melted butter in (careful not to break the grains).
I bought the naan ready made, frozen. Just added some butter, crushed garlic, fresh (frozen) parsley and coriander.
You got a recipe for that curry?
Seconded!
I don’t have a recipe exactly… it was one of those “what’s in the pantry” creations. Here’s what I used:
I roasted the whole spices for a minute with a couple bay leaves in some peanut oil, added and sauteed the chicken for a couple minutes, added the chopped onions, garlic, ginger. I leave my spices in, my kids love to crunch on the seeds, but you can take them out before adding the chicken.
When the onions are translucent, add tomato paste, when it starts to simmer, add coconut milk, leave on medium heat until the chicken is ready (about 20-30 minutes). 5 minutes before taking off the head, add chickpeas (juice too, depending on how thick was your tomato puree) and ground spices, salt to taste.
For the rice, I used basmati, one cup in a pot of water (use the knuckle method), boil with half teaspoon salt on medium heat until water evaporated, and the rice has a bit of tooth still. I added maybe 50g of butter on top, and covered the pot and put it away until the curry was ready. Before serving, lightly mix the melted butter in (careful not to break the grains).
I bought the naan ready made, frozen. Just added some butter, crushed garlic, fresh (frozen) parsley and coriander.
That’s pretty much it.