Saleh’s Plate · By Saleh Alkhalifa

Irish Chicken Curry with Chickpeas and Rice

Cook Irish Chicken Curry with Chickpeas and Rice with Saleh’s Plate.

Ingredients

Curry

  • 2 tbsp butter or vegetable oil
  • 1 lb (450g) chicken breast (bite-sized pieces)
  • 1 small onion, finely chopped
  • 1 tbsp curry powder and 1 tsp ground turmeric
  • ½ tsp ground cumin and ½ tsp smoked paprika
  • 1 tbsp tomato paste
  • 1 cup (240ml) chicken broth
  • 1 cup (240ml) coconut milk or heavy cream
  • 1 (15 oz) can chickpeas, drained and rinsed
  • ½ tsp salt and ¼ tsp black pepper
  • 1 tsp Worcestershire sauce (optional, for extra depth)
  • 2 cloves garlic (minced) and 1-inch piece ginger (grated)
  • Fresh cilantro, chopped

Rice

  • 1 cup (200g) basmati rice
  • 2 cups (480ml) water
  • ½ tsp salt and 1 tbsp butter

Instructions

  1. Heat butter or oil in a large skillet over medium heat. Sauté chicken pieces until golden brown, then remove and set aside.
  2. In the same skillet, sauté onions until soft. Add garlic and ginger, cooking for 1 minute. Stir in curry powder, turmeric, cumin, and paprika, cooking for 30 seconds. Add tomato paste and cook for another minute.
  3. Pour in chicken broth and coconut milk, stirring well. Return chicken to the skillet, add chickpeas, salt, and pepper. Simmer for 15-20 minutes until thickened.
  4. In a saucepan, bring water to a boil. Add rice, salt, and butter. Cover and simmer for 15 minutes until tender.
  5. Plate rice and top with chicken curry. Garnish with fresh cilantro and peas if desired.