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Authentic Indian Curry

Recipe by Sri Sundar, Adapted by Jon Brown, RD
Course Dinner
Cuisine Indian
Servings 2


  • 1/2 cup dry chickpeas
  • 2 tablespoons sunflower oil divided
  • 1 medium onion chopped
  • 1/4 tablespoon ginger minced
  • 1/4 tablespoon garlic minced
  • 1 1/2 tomatoes chopped
  • Salt to taste
  • 1 teaspoon chili powder
  • 1/4 teaspoon turmeric
  • 1 bay leaf
  • 1/2 cinnamon stick
  • 1 clove
  • 1/2 teaspoon green cardamom pods
  • 1 teaspoon Garam Masala
  • 1 teaspoon Coriander powder
  • Cilantro to garnish chopped
  • Rice cooked, optional
  • Chicken breast cooked, optional


  • Rinse and soak the chickpeas overnight.    
  • Cook the chickpeas until soft. Save the stock from the cooked chickpeas and set aside.
  • In a pan add one tablespoon of the oil and sauté the onions until golden brown.
  • Add ginger and garlic to the pan and sauté for two minutes.
  • Add the tomatoes along with salt and sauté until soft.
  • Add turmeric and chili powder to the pan and cook until the oil oozes out on top. Cool and blend this into paste.
  • In the same pan, add remaining oil and sauté all the bay leaf, cinnamon stick, clove and green cardamom.
  • Add the blended paste to the pan along with the stock. Add garam masala, coriander powder and stir the mixture.
  • Add the chickpeas to the mixture and let it boil for 10-15 minutes or until it reaches a desired consistency. Remove bay leaf, cinnamon stick, clove and cardamom pods and discard.
  • Stir in cooked chicken if desired.
  • Garnish with cilantro and serve with rice. 
Keyword chickpeas, curry