{"id":25793,"date":"2015-10-16T09:52:01","date_gmt":"2015-10-16T01:52:01","guid":{"rendered":"https:\/\/www.lifestinymiracles.com\/?p=25793"},"modified":"2015-10-16T10:29:05","modified_gmt":"2015-10-16T02:29:05","slug":"le-creuset-chickpea-chicken-curry","status":"publish","type":"post","link":"https:\/\/www.lifestinymiracles.com\/2015\/10\/le-creuset-chickpea-chicken-curry\/","title":{"rendered":"Going Local with Le Creuset: ChickPea Chicken Curry"},"content":{"rendered":"
In the multiracial society we live in, curry is the ONE unifying dish that is enjoyed by all races represented in Singapore. It is also of the most requested dish at my extended family’s gathering. I grew up eating my beloved Grandma’s Chicken Curry. That’s why back home, we’ve been trying to train our daughter Dana’s taste buds to start enjoying spicy food, using curry as a start. Instead of sugar, we’ve been encouraging her to dip her fav prata into the curry gravy. <\/p>\n
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Recently, we had the opportunity to cook for our fellowship group and I chanced upon this healthy and easy Chickpea Curry Recipe from one of my fav cooks, Jamie Oliver’s instagram. I love chickpeas and I knew I had to cook it. Surprisingly, we loved the curry so much we cooked it twice on two consecutive weekends. The Le Creuset Dutch Oven is perfect for cooking curries as it cooks in half the time yet seals in the flavour and aroma of the spices. The chicken drumsticks were tender, flavorful and falling-off-the-bones juicy. I was also pleasantly surprised how authentic the curry turned out despite not using a single drop of coconut milk (or evaporated milk). The dish was a hit at our dinner parties and I’m sure it will be at yours too.<\/p>\n
Here’s a step by step tutorial:<\/p>\n
First, assemble all your ingredients. Love how this curry ‘hides’ all the goodness of these colorful vegetables in it and it does not require any coconut milk at all!<\/p>\n
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1. In a blender, blitz all the spice paste ingredients into a smooth paste.<\/p>\n
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2. In a Le Creuset Dutch Oven, heat oil. Add chicken drumsticks and sear for 5 minutes on medium heat to seal in the moisture. When it\u2019s slightly brown, remove from heat and set aside.<\/p>\n
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3. In the same pot, add chopped red onions and yellow capsicum. Saut\u00e9 for a few minutes. Add the spice paste, tomato paste, 250ml water and bring to a boil.<\/p>\n
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4. Add the chickpea and chicken. Cover the pot with a lid and simmer for 20 minutes on low heat. Stir occasionally.<\/p>\n
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5. After the sauce is thickened and chicken thoroughly cooked, the curry is done! Garnish with chopped parsley and serve with steamed rice, naan or prata.<\/p>\n
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