Crazy Creamy Chickpea Curry

Ingredients and Weight:

1. Canola Oil - 3 tablespoons
2. Chicken Breast - 500 grams (about 1 pound)
3. Yellow Onion - 1 large, chopped
4. Garlic - 3 cloves, minced
5. Red Curry Paste - 2 tablespoons
6. Can of Coconut Milk - 1 (approx. 400 ml)
7. Cooking Cream - 2 tablespoons
8. Chickpeas - 1 cup, cooked (or canned)
9. Salt and Pepper - to taste
10. Fresh Cilantro or Coriander - to garnish

Preparation Time:

• Preparation Time: 20 minutes
• Cooking Time: 40 minutes

Difficulty Level: Level 3 (Moderate)

Preparation Method Steps:

1. In a large pot or Dutch oven, heat the canola oil over medium-high heat.
2. Add the chicken breast and cook until browned and cooked through, about 10 minutes. Remove chicken and set aside.
3. Add the chopped onions and minced garlic to the pot and cook until softened, about 5 minutes.
4. Stir in the red curry paste and cook for another minute or two until fragrant.
5. Pour in the coconut milk and cooking cream and bring to a boil. Reduce heat to medium-low and let simmer for 10 minutes.
6. Return the cooked chicken to the pot along with the chickpeas and let simmer for another 5-10 minutes until flavors are combined.
7. Season with salt and pepper, to taste. Garnish with fresh cilantro or coriander.
8. Serve hot with rice or naan bread.

Nutritional Information: (Per Serving)

• Calories: Approx. 450-500 calories per serving (depending on rice or bread served with it)
• Fat: 22g
• Carbohydrates: 35g
• Protein: 30g

Dish Characteristics:

• Creamy and rich curry with a balance of spicy and sweet flavors.
• The combination of coconut milk and cooking cream creates a smooth and luxurious texture.
• Versatile dish that can be paired with various side dishes and breads.

User Comments:

1. "This curry was amazing! The creaminess was spot on and the flavor was outstanding."
2. "I love the balance of spiciness and cream in this dish. A real crowd-pleaser."
3. "The addition of coconut milk made this curry so rich and delicious."

Special Precautions and Tips:

• Use full-fat coconut milk for the best creamy texture.
• Adjust the red curry paste according to your spice preference. If you want it less spicy, start with 1 tablespoon and add more as desired.
• Be sure to cook the chicken thoroughly before adding it to the curry mixture.