2019-08-01 Eat Well

Butter Chickpea Chicken Curry

Recipe / Georgia Harding

This curry is one of my family’s all-time favourite

meals. I love to add chickpeas and reduce the

a mount of chicken. It’s great for nutritional variety

and makes this a more budget-friendly meal. The

flavour is sensational and the warming s pices

provide much nourishment.

Serves: 4

1 onion, diced

500g chicken thigh,

diced

425g-tin chickpeas,

drained & rinsed

50g ghee or butter

4 cloves garlic, peeled

1 tbsp garam masala

2 tsp ground cumin

2 tsp ground coriander

2 tsp ground sweet

paprika

1 tsp ground turmeric

1 tsp fennel seeds

5 cardamon pods

Chilli flakes, to taste

2 tsp sea salt

1 tsp black pepper

500g passata

400g coconut milk

Bunch coriander leaves,

to serve

Rice or cauliflower rice,

to serve

Dice onion and place

in slow cooker or cast-

iron saucepan with lid.

Add chicken, chickpeas

and ghee or butter.

In blender or food

processor, place garlic,

spices, seasoning,

passata and coconut

milk and combine.

Add to slow cooker

or pan, mix well, cover

and simmer slowly for

90 mins.

Once cooked, serve

with coriander leaves

over rice or cauliflower

rice. Enjoy!

Tip: 10 mins before

the end of cooking,

add vegetables

such as diced green

beans, broccoli and

cauliflower florets and

mix through the sauce.

Otherwise, serve

with a side of freshly

steamed vegies.

gpy

g

g

EatWell | 29

EWL026_020-029 CR Slow Cooker Meals-PR.indd 29EWL026_020-029 CR Slow Cooker Meals-PR.indd 29 5/08/2019 2:31:55 PM5/08/2019 2:31:55 PM

Butter Chickpea Chicken Curry

Recipe / Georgia Harding

This curry is one of my family’s all-time favourite

meals. I love to add chickpeas and reduce the

a mount of chicken. It’s great for nutritional variety

and makes this a more budget-friendly meal. The

flavour is sensational and the warming s pices

provide much nourishment.

Serves: 4

1 onion, diced

500g chicken thigh,

diced

425g-tin chickpeas,

drained & rinsed

50g ghee or butter

4 cloves garlic, peeled

1 tbsp garam masala

2 tsp ground cumin

2 tsp ground coriander

2 tsp ground sweet

paprika

1 tsp ground turmeric

1 tsp fennel seeds

5 cardamon pods

Chilli flakes, to taste

2 tsp sea salt

1 tsp black pepper

500g passata

400g coconut milk

Bunch coriander leaves,

to serve

Rice or cauliflower rice,

to serve

Dice onion and place
in slow cooker or cast-
iron saucepan with lid.
Add chicken, chickpeas
and ghee or butter.
In blender or food
processor, place garlic,
spices, seasoning,
passata and coconut
milk and combine.
Add to slow cooker
or pan, mix well, cover
and simmer slowly for
90 mins.

Once cooked, serve

with coriander leaves

over rice or cauliflower

rice. Enjoy!

Tip: 10 mins before

the end of cooking,

add vegetables

such as diced green

beans, broccoli and

cauliflower florets and

mix through the sauce.

Otherwise, serve

with a side of freshly

steamed vegies.

EatWell | 29