Hi all, hope everyone’s well and have had an amazing week! Looking forward to the weekend; what have you got planned?

Well I’m hoping that by the end of this post, you’re convinced to make a date with this stunner here. Besides if you haven’t particularly had a great week, you can recuperate over a plate or two, whilst planning for the week ahead.

On the blog today, I’ll be sharing with you my recipe for Chickpea, Butternut Squash and Chicken Curry. This post is in collaboration with Crazy Jack; manufacturers of organic food products and recipes to compliment.

Feeding four, this will take 35minutes to make, excluding preparation time.

I N G R E D I E N T S

150g Crazy Jack Chickpeas

75g Butternut Squash (Chopped to cube size)

200g Chicken Breast

250ml Tomatoes Passata

1 Tbsp Tomato Paste

1 Tbsp Diced Ginger

1 Tsp Diced Garlic

Olive Oil

1 Onion (Diced)

½ Lime Juice

Seasoning: Curry Powder, Italian Seasoning, Garlic Powder, Ginger Powder, Basil, Garam Masala, Chicken Tikka Masala

S T E P S

Preparation for chickpeas:

• As chickpeas come in dry form, it’ll require soaking overnight or a few hours prior to cooking. Once plump, rinse a few times and set in a pot with fresh water and salt to cook.
• Check occasionally to ensure water level isn’t low. Once as soft (or easy to squash between fingers) as desired, drain and set aside.

Preparation for chicken:

I’ll suggest doing this whilst chickpea is soaking to save time.

• Clean your chicken, removing excess fat and trimming whatever might have been missed. Also rinse in lemon juice – your chicken can never be too clean.
• Cut into bite size chunks. Season with 1 tsp of curry, tikka, garam masala, salt and ½ tsp of garlic powder, ginger powder, Italian seasoning and basil. Also include fresh parsley into this mix. Massage all in thoroughly and leave to marinate.

Now the curry:

• In a cool pan, add olive oil and marinated chicken – on medium heat.

Putting the chicken in before the oil heats up will prevent it from sticking to the pan.

• Stir occasionally, and flip onto other side so chicken is thoroughly cooked. Scoop into a bowl and set aside.
• In the same pan add chopped onion, fresh garlic and ginger. Allow to sauté.
• Once onion is translucent, add 1 tsp of curry powder, chicken tikka, garam masala and the tomato paste to the pan content. Fry until nicely cooked. Add a few tablespoons of water to the pan to help lift seasoning that might be sticking to the pan.
• Futher to that, incorporate the cooked chicken, chickepeas and cubed butternut squash. Allow to absorb the flavours for a few minutes before adding the can of tomato passata and lime juice to create a fresh and tangy essence.
• Stir well, taste for salt, and add water should it be too thick. Allow to cook on low heat for another 15 minutes, revisiting occasionally.
• ਮੌਜਾਂ ਮਾਣੋ!

This can either be served with some fresh naan bread or a bowl of rice.

There you have it, your very own homemade chickpea curry. I hope these steps are helpful, and the curry beautiful to behold, LOL. If you do give it a try, please share with me; would love to see what you came up with.

PS; Do follow me on Instagram @FunmiAlabi to stay updated on what I get up to.

Be Right Back,

Funmi xx