JP food with passion – Nicely spiced curry heaven
John Paul Kennedy is a self-taught cook from Tallaght whose passion for family cooking came from his two grandmothers.
This is a recipe I’ve only started cooking over the past year. Prior to that I always associated chickpeas with hummus but I have discovered just how delicious they are in a curry!
This is another recipe that I go back to time and time again as it’s quick and easy to pull together and always makes for a delicious supper during the week, and if there’s any leftovers I take it into work for lunch the next day.
Served with fluffy basmati rice and naan bread, this is curry heaven.
Nicely spiced but not too over-powering I guarantee this too will become one of your family favourite recipes!
Ingredients: (Feeds 4)
4 chicken breast fillets
450ml chicken stock
2 teaspoons of turmeric
2 teaspoons of ground coriander
2 teaspoons of cumin
1 teaspoon cayenne pepper
Sprinkle of red chilli flakes
400g chickpeas drained and rinsed
1 teaspoon garlic salt
2 onions roughly chopped
2 tablespoons of curry powder
Sprinkle of fresh parsley
Sea salt and ground black pepper
1. Melt the butter in a large casserole dish over a medium heat and preheat your oven to 170 degrees.
2. Season your chicken fillets and brown off in the casserole dish and once lovely and golden brown remove and place on a plate.
3. Pop the onions into the dish and cook until soft and golden brown, making sure to stir often.
4. Then add in all the spices; curry powder, turmeric, cumin, ground coriander, garlic salt, chilli flakes and cayenne pepper and stir well. The smells from the spices are deliciously fragrant and enticing.
5. Then add the chickpeas and chicken stock and mix well.
6. Add the chicken back into the pot, pop a lid on and transfer to the preheated oven and cook for one hour until the chicken is nice and tender. Sprinkle on fresh parsley.
7. Serve with fluffy basmati rice and warmed naan bread, then sit back and enjoy every delicious mouthful!