What is the preparation time for Chickpea & Chicken Curry?

The preparation time for Chickpea & Chicken Curry with millet is between 40 and 55 minutes.

What is the total time required to make Chickpea & Chicken Curry with millet?

The total time required to make Chickpea & Chicken Curry with millet is between 50 and 65 minutes.

What are the main ingredients in Chickpea & Chicken Curry?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

What is the nutritional information of Chickpea & Chicken Curry?

Calories: 707, Carbs: 90 grams, Fat: grams, Protein: 53.1 grams, Sugar: 6 grams, Salt: 682 grams

How do I prepare Chickpea & Chicken Curry?

HURRY WITH THE CURRY: Return the pot to medium heat with a drizzle of oil. When hot, fry the grated ginger and the curry paste until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato, the rinsed chickpeas, and 200ml of water. Bring to a boil and simmer until thickened, 10-12 minutes (stirring occasionally). In the final 1-2 minutes, add the cooked chicken and simmer until heated through. Add ½ the picked coriander, a sweetener (to taste), and seasoning. GOLDEN CHICKEN: Place a pot over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside. ENJOY: Plate up the millet and top with the chicken & chickpea curry. Garnish with the remaining coriander. Wow, Chef! MAKE THE MILLET: Place the millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 300ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.

What should be prepared from my kitchen to make Chickpea & Chicken Curry?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

Chickpea & Chicken Curry

On a bed of steaming millet lies a generous helping of chicken curry. Chickpeas, fresh ginger & coriander elevate this simple, stovetop-only dish to delish.

Chickpea & Chicken Curry

with millet

Hands on Time: 40 - 55 minutes

Overall Time: 50 - 65 minutes

Download the Recipe for 2

Ingredients:

Chicken
Chickpeas
Cooked Chopped Tomato
Free-range Chicken Mini Fillets
Fresh Coriander
Fresh Ginger
Millet
Spice & All Things Nice Cape Malay Curry Paste

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel

Serves 1

MAKE THE MILLET
Place the millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 150ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
GOLDEN CHICKEN
Place a pot over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside.
HURRY WITH THE CURRY
Return the pot to medium heat with a drizzle of oil. When hot, fry the grated ginger and the curry paste until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato, the rinsed chickpeas, and 150ml of water. Bring to a boil and simmer until thickened, 10-12 minutes (stirring occasionally). In the final 1-2 minutes, add the cooked chicken and simmer until heated through. Add ½ the picked coriander, a sweetener (to taste), and seasoning.
ENJOY
Plate up the millet and top with the chicken & chickpea curry. Garnish with the remaining coriander. Wow, Chef!

Millet - 100ml
Free-range Chicken Mini Fillets - 150g
Fresh Ginger - 10g
Spice & All Things Nice Cape Malay Curry Paste - 20ml
Cooked Chopped Tomato - 100g
Chickpeas - 60g
Fresh Coriander - 3g

Download the Recipe

Serves 2

MAKE THE MILLET
Place the millet in a pot over medium heat. Toast until fragrant, 1-3 minutes (shifting occasionally). Add 300ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
GOLDEN CHICKEN
Place a pot over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
HURRY WITH THE CURRY
Return the pot to medium heat with a drizzle of oil. When hot, fry the grated ginger and the curry paste until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato, the rinsed chickpeas, and 200ml of water. Bring to a boil and simmer until thickened, 10-12 minutes (stirring occasionally). In the final 1-2 minutes, add the cooked chicken and simmer until heated through. Add ½ the picked coriander, a sweetener (to taste), and seasoning.
ENJOY
Plate up the millet and top with the chicken & chickpea curry. Garnish with the remaining coriander. Wow, Chef!

Millet - 200ml
Free-range Chicken Mini Fillets - 300g
Fresh Ginger - 20g
Spice & All Things Nice Cape Malay Curry Paste - 40ml
Cooked Chopped Tomato - 200g
Chickpeas - 120g
Fresh Coriander - 5g

Download the Recipe

Serves 3

MAKE THE MILLET
Place the millet in a pot over medium heat. Toast until fragrant, 2-4 minutes (shifting occasionally). Add 450ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
GOLDEN CHICKEN
Place a pot over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
HURRY WITH THE CURRY
Return the pot to medium heat with a drizzle of oil. When hot, fry the grated ginger and the curry paste until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato, the rinsed chickpeas, and 250ml of water. Bring to a boil and simmer until thickened, 15-17 minutes (stirring occasionally). In the final 1-2 minutes, add the cooked chicken and simmer until heated through. Add ½ the picked coriander, a sweetener (to taste), and seasoning.
ENJOY
Plate up the millet and top with the chicken & chickpea curry. Garnish with the remaining coriander. Wow, Chef!

Millet - 300ml
Free-range Chicken Mini Fillets - 450g
Fresh Ginger - 30g
Spice & All Things Nice Cape Malay Curry Paste - 60ml
Cooked Chopped Tomato - 300g
Chickpeas - 180g
Fresh Coriander - 8g

Download the Recipe

Serves 4

MAKE THE MILLET
Place the millet in a pot over medium heat. Toast until fragrant, 2-4 minutes (shifting occasionally). Add 600ml of salted water and a drizzle of olive oil. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 10-12 minutes. Fluff with a fork and cover.
GOLDEN CHICKEN
Place a pot over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
HURRY WITH THE CURRY
Return the pot to medium heat with a drizzle of oil. When hot, fry the grated ginger and the curry paste until fragrant, 1-2 minutes (shifting constantly). Add the cooked chopped tomato, the rinsed chickpeas, and 300ml of water. Bring to a boil and simmer until thickened, 15-17 minutes (stirring occasionally). In the final 1-2 minutes, add the cooked chicken and simmer until heated through. Add ½ the picked coriander, a sweetener (to taste), and seasoning.
ENJOY
Plate up the millet and top with the chicken & chickpea curry. Garnish with the remaining coriander. Wow, Chef!