Usha Upchar » Boneless chicken curry with chickpeas recipe

Boneless chicken curry with chickpeas recipe

Recipe Categories: Non-Vegetarian Curries or Side Dishes

Posted by Usha on May 3rd, 2016

Preparation Time : 30 min Cooking Time : 30 min Serves : 4

Boneless chicken curry with chickpeas is an authentic Karnataka recipe, a traditional recipe prepared with boneless chicken pieces, chicken liver, chicken gizzard are chopped into small pieces and a curry is prepared by adding sprouted chickpeas, it is a coconut based curry with simple spices which taste rich as a side dish with rice or roti’s. It is one of a healthy chicken curry, a rural Karnataka recipe popularly known as Hurida badu in Kannada. It is a easy to make recipe with simple ingredients, do give a try and enjoy.

Ingredients:

Boneless chicken – 500 gm cut into small pieces

Chicken liver – 4 – 5 no’s cut into small pieces

Chicken gizzard – 4 to 5 no’s cut into small pieces

Brown Chickpeas (sprouted) – 250 gm

Onion – 1 medium chopped

Oil to fry

salt to taste

Method:

Rinse chicken pieces in water for twice or thrice in water, drain the water in it and set aside.

Pressure cook sprouted chickpeas (black chana) for 2 or 3 whistles by adding 1/2 cup of water and little salt to taste, when it is done drain the water in it, (collect the water from it to cook chicken and set aside.)

To grind –

Coconut – 1/2 cup

Onion – 1 medium roughly chopped

Garlic – 10 pods

Ginger – 1/2 inch chopped roughly

Clove – 2 no’s

Cinnamon – 1 medium stick

Coriander powder – 2 tbs

Chilly powder – 2 tsp (adjust to your taste)

Turmeric powder – 1/2 tsp

Coriander – 1 small bunch

Add all the above ingredients in a mixer jar grind it to a smooth paste by adding water to blend it.

Heat oil in a pressure pan,

when it is hot add chopped onion and fry until it turns to light brown in colour.

Add chicken pieces into it and saute in oil, add salt, cook until the water in the chicken gets evaporated, keep stirring

When the water gets absorbed in the chicken add cooked and drained sprouted seeds into it and saute with chicken for 2 to 3 mins.

Add grounded paste into it and combine with the curry, fry it for 3 min then add strained chickpeas stock

Combine with the curry, pressure cook it for 2 or 3 whistles, remove from the flame. When the pressure in the cooker settle down by its own, open the lid and bring the curry to boil.