A practical chicken and chickpea curry stew with tomato, ginger, and warm spices.
350 gChicken thighs
1 cupChickpeas
Opens this recipe in Supa through the internal app-open flow, otherwise sends you to iOS install.
100 gOnion
10 gGarlic
10 gGinger
1 cupChicken Broth
300 gTomato Sauce
10 gCurry powder
4 gCumin
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Brown Chicken thighs in Cooking oil with Onion, Garlic, and Ginger until the surface is browned.
Stir in Curry powder and Cumin and cook for 1 minute.
Pour in Chicken Broth and Tomato Sauce and bring to a steady simmer.
Simmer for 20 minutes until the chicken thighs are cooked through.
Stir in Chickpeas, then season with Salt and Black Pepper.