Yellow Curry

I do love a good curry and rice, it is my ultimate comfort food. And my love for the chickpea has been well documented (by me, on this blog).

First of all, I adore the saucy nature of this lovely yellow curry, pureeing half of the veggies with a few spices really helps a thick and flavourful sauce come together. I think that the addition of the chickpeas also elevates this dish, adding additional depth of flavour and a different texture element. 

For me, it means I didn’t have to put on as much rice either, it serves as almost its own accompaniment. Extra super yum.

serves 2, with leftovers

Ingredients

• 2 yellow peppers (or a yellow and an orange)
• 2 onions
• 4 garlic cloves
• 1 thumb of garlic
• ½ deseeded chilli
• 2 tsp turmeric
• 1 tbsp curry powder
• 2 tsp ground cumin
• 1 tsp sugar
• ½ chicken stock cube
• 2 chicken breasts
• 400g tin chickpeas
• 1 tbsp tomato puree

Method

Roughly chop one of the peppers, one of the onions and the garlic and ginger. Place in a food processor with the chilli, and 1 tsp turmeric, ½ tbsp. curry powder and 1 tsp of the cumin. Throw in the small amount of sugar and stock cube and blitz to a smooth paste. I added about 15ml of water to mine too.

Set this curry paste aside.

Finely chop the remaining pepper and onion. Heat some oil in a pan.

With the remaining spices, place in a small bowl and pour over about 50ml of water. Stir together and pour this into the warmed pan. Allow to cook for a few minutes until thickened.

Tip in the chopped veggies and fry for 5 minutes until the onions are translucent.

Chop the chicken and throw this in, cook for 5-7 minutes until cooked on the outside. Then stir in the curry paste you made earlier.

Allow this to cook for 10 minutes until it is all combined and smelling lovely. Season.

While it is cooking, I just threw my chickpeas in the microwave and cooked them through. Then drain the chickpeas and add them to the pan alongside 200ml of boiling water and a generous dollop of tomato puree.

Stir to combine, reduce the heat to a simmer and cover. Allow to cook for 20 minutes. Meanwhile cook the rice and serve all together.