Curried Chicken and Chickpea Casserole
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 Tbsps all-purpose flour
- salt
- peppers
- 8 boneless, skinless Chicken thigh (cut into chunks)
- 3 Tbsps Oil
- 2 ½ cups canned chickpeas (drained)
- 1 onion (finely chopped)
- 1 clove garlic cloves (crushed)
- 2 tsps Curry powder
- 4 cups canned, chopped Tomatoes
- ½ cup chicken stock
- ½ tsp sugar
- ¾ cup Feta (crumbled)
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4.
2.
Mix the flour with a seasoning of salt and pepper and toss the chicken pieces until coated.
3.
Heat 2 tablespoons oil in a large frying pan and quickly brown the chicken on both sides. Put the chicken into a baking dish and add the drained chickpeas.
4.
Heat the remaining oil in the pan and cook the onion and garlic for about 4 minutes, until softened but not browned. Stir in the curry powder and cook for 1 minute.
5.
Add the tomatoes, stock, sugar, salt and pepper to taste and bring to a boil. Reduce the heat and simmer for about 10 minutes, until the mixture thickens, stirring occasionally.
6.
Pour the tomato sauce over the chicken pieces to cover completely. Cover the dish and cook in the oven for 30 minutes.
7.
Remove from the oven and sprinkle the feta on top. Cook, uncovered for a further 10 minutes, until the cheese has melted and the chicken is cooked through.
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