Boneless chicken curry with chickpeas is an authentic Karnataka recipe, a traditional recipe prepared with boneless chicken pieces, chicken liver, chicken gizzard are chopped into small pieces and a curry is prepared by adding sprouted chickpeas, it is a coconut based curry with simple spices which taste rich as a side dish with rice or roti’s. It is one of a healthy chicken curry, a rural Karnataka recipe popularly known as Hurida badu in Kannada. It is a easy to make recipe with simple ingredients, do give a try and enjoy.
Boneless chicken – 500 gm cut into small pieces
Chicken liver – 4 – 5 no’s cut into small pieces
Chicken gizzard – 4 to 5 no’s cut into small pieces
Brown Chickpeas (sprouted) – 250 gm
Onion – 1 medium chopped
Oil to fry
salt to taste
Rinse chicken pieces in water for twice or thrice in water, drain the water in it and set aside.
Pressure cook sprouted chickpeas (black chana) for 2 or 3 whistles by adding 1/2 cup of water and little salt to taste, when it is done drain the water in it, (collect the water from it to cook chicken and set aside.)
To grind –
Coconut – 1/2 cup
Onion – 1 medium roughly chopped
Garlic – 10 pods
Ginger – 1/2 inch chopped roughly
Clove – 2 no’s
Cinnamon – 1 medium stick
Coriander powder – 2 tbs
Chilly powder – 2 tsp (adjust to your taste)
Turmeric powder – 1/2 tsp
Coriander – 1 small bunch
Add all the above ingredients in a mixer jar grind it to a smooth paste by adding water to blend it.
Heat oil in a pressure pan,
when it is hot add chopped onion and fry until it turns to light brown in colour.
Add chicken pieces into it and saute in oil, add salt, cook until the water in the chicken gets evaporated, keep stirring
When the water gets absorbed in the chicken add cooked and drained sprouted seeds into it and saute with chicken for 2 to 3 mins.
Add grounded paste into it and combine with the curry, fry it for 3 min then add strained chickpeas stock
Combine with the curry, pressure cook it for 2 or 3 whistles, remove from the flame. When the pressure in the cooker settle down by its own, open the lid and bring the curry to boil.
Cook it until water gets absorbed completely (to a thick in consistency),
Remove from the flame and enjoy as a healthy chicken curry with roti or rice.
You can prepare this curry with whole green gram, split peas with bone less chicken pieces with same procedure.