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Chickpea Curry with Jerk Chicken

Course: Main Course
Servings: 4
Author: Ai Willis
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Ingredients

Jerk Chicken

  • 1.3 lbs (600g) chicken breast, cut into bite sized chunks
  • ½ tablespoon olive oil
  • 1 teaspoon dried thyme
  • ½ teaspoon fine sea salt
  • ½ teaspoon black pepper
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • ½ teaspoon cayenne pepper
  • ½ teaspoon brown sugar

Chickpea Curry

  • 2 cups diced potatoes
  • 1 cup diced onion
  • 3 cloves garlic, minced
  • 1 tablespoon oil
  • 1 teaspoon cumin seeds
  • ½ teaspoon dried thyme
  • tablespoons curry powder
  • ½ teaspoon ground nutmeg
  • 2 teaspoons fine sea salt
  • ½ teaspoon black pepper
  • 1 can (14oz/400g) diced tomatoes
  • 2 cans (28oz/800g) chickpeas, drained and rinsed
  • 2 cups vegetable stock
  • ½ cup cashews
  • 1 cup sweetened almond milk
  • 1 cup frozen peas

Instructions

Jerk Chicken

  • In a bowl, combine oil, thyme, salt, pepper, allspice, cinnamon, nutmeg, ginger, cayenne pepper, and brown sugar. Add the chicken and massage the marinade into the chicken. Cover the bowl with plastic wrap and keep in the fridge until the curry is almost done.
  • When the curry is just about to finish cooking, heat a nonstick pan over medium heat and cook the marinated chicken. Cook for a few minutes on each side until the chicken is golden.

Chickpea Curry

  • Heat the oil in a large pot over medium heat and add the cumin seeds. When it starts to sizzle, add the onions and cook until translucent. Then add the potatoes, thyme, curry powder, nutmeg, salt, pepper, and cook for a couple of minutes.
  • Add the chickpeas, tomatoes, vegetable stock and let it simmer for 20 minutes.
  • While the curry is simmering, purée the cashews with the almond milk in a blender. Add the cashew mixture and frozen peas to the curry and simmer for another 5 to 10 minutes.
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