African Chickpea Stew
2 tbsp sunflower oil
1 tsp cumin seeds
1 onion, grated
2 tomatoes, chopped or 200g can of chopped tomatoes
1/2 tsp chilli powder
1/2 tsp garam masala
1/2 tsp ground cumin
1/2 tsp dried fenugreek leaves (kasoori methi)
250g skinless and boneless chicken breasts, cut into 2cm pieces
2 tbsp butter
3 tbsp single or double cream
A few washed and chopped coriander leaves
Heat a large saucepan over a medium heat and add the oil. Tip in the cumin seeds and allow them to sizzle.
Add the onion and and cook for 5-7 minutes until lightly browned. Add the chopped tomatoes and sauté for 5-6 minutes or till the oil separates.
Mix in the chilli powder, garam masala, ground cumin and fenugreek leaves and stir well with the onion and tomato mixture. Put in the chicken and cook till the chicken turns white on the outside.
Lower the heat and cover the pan with a lid. Cook for 10-15 minutes or until the chicken pieces are cooked. Cut a piece in half and if it white inside, the chicken is cooked through.
Stir in the butter and cream and garnish with the coriander leaves.
Serve hot with with rice or naans.
You might also like...