Chickpea curry with chicken

This is just the right way to start December. For the cold days you get with this dish the magic of the Orient to your home.

Ingredients for 3-4 people:

6 chicken drumsticks
2 cans of chickpeas (cooked, á400g)
3 medium onions
3 cloves garlic
2 medium tomatoes
1 thumb-sized piece of ginger root
2 fresh jalapeños
2 tablespoons yogurt
12 cloves
3 cardamom pods
16 grains of black pepper
1/2 cinnamon stick
2 bay leaves
2 star anise
1 teaspoon of cumin
1 teaspoon fennel seed
1 tablespoon coriander seed
1 teaspoon ground turmeric root
1 teaspoon extra hot chili powder
4 tablespoons canola oil
a small handful of chopped fresh coriander leaves


Peel half of the ginger root, as well as the garlic, and blend into a fine paste.

Marinate the chicken with the ginger-garlic paste, half of the turmeric, the yogurt and a pinch of salt and let it rest for at least a quarter of an hour.

Peel and finely chop the remaining ginger and 1½ onions and set aside. Heat 2 tablespoons of oil in an uncoated frying pan. Sauté the cardamom, star anise and cinnamon in it, along with half the bay leaves, cloves and peppercorns. When the spices have a dark color, add the onions and ginger and fry. When onions start to turn brown, add cumin seeds, coriander seeds and fennel seeds and mix well. Fry along for about 2 minutes, then remove from heat and let cool.


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