Chicken & Chickpea Korma

Instructions

1. Prepare the Marinade

   8 min hands-on240 min waiting

   • Dice the chicken thighs into bite-sized pieces.
   • Finely chop the cilantro stalks, reserving the leaves for later.
   • Combine the chicken, cilantro stalks, curry powder, and a pinch of salt in a mixing bowl. Mix well to coat the chicken evenly.
   • Cover and refrigerate to marinate for at least 4 hours, preferably overnight.

2. Cook the Chickpeas

   4 min hands-on480 min waiting

   • Soak the chickpeas overnight in water. Drain and transfer to a pot.
   • Add fresh water and cook over medium heat until tender, approximately 45–60 minutes. Drain and set aside.

3. Prepare the Base

   9 min hands-on

   • Finely slice the onion.
   • Heat half of the olive oil in a deep pot over medium heat. Add the onion and sauté until soft and translucent, about 7 minutes.

4. Cook the Chicken

   6 min hands-on20 min waiting

   • Add the marinated chicken to the pot with the onions. Cook for about 5 minutes, stirring occasionally, until the chicken begins to brown slightly.
   • Pour in water and the cooked chickpeas. Stir to combine, cover, and simmer for 15–20 minutes, or until the chicken is cooked through.

5. Prepare the Peanut Chutney

   6 min hands-on

   • Toast the cumin seeds in a dry pan over low heat until fragrant, about 1–2 minutes. Remove and set aside.
   • Roughly chop the roasted peanuts and finely chop most of the cilantro leaves, saving a few for garnish.
   • Combine the toasted cumin seeds, chopped peanuts, chopped cilantro, grated garlic, remaining olive oil, lemon zest, and lemon juice in a small bowl. Mix well. Season with salt and black pepper to taste.

6. Finish the Curry

   4 min hands-on

   • Once the chicken is fully cooked, reduce the heat to low and stir in the Greek yogurt. Mix until well incorporated.
   • Add the remaining cilantro leaves to the curry and stir gently. Adjust the seasoning with additional salt or black pepper, if necessary.

7. Serve

   3 min hands-on

   • Spoon the chicken and chickpea curry into serving bowls.
   • Drizzle the chunky peanut chutney generously over the top.
   • Garnish with a few fresh cilantro leaves.
   • Cooking tips:
   • For a creamier texture, blend a portion of the cooked chickpeas before adding them to the curry.
   • To enhance the flavor of the peanuts, you can lightly toast them further before chopping.
   • If you prefer a milder flavor, reduce the quantity of curry powder or adjust to taste.
   • Serve with steamed rice, naan, or flatbread to complement the dish.