- 425 g boiled chickpeas
- 230 g boneless chicken thigh
- 110 g solid curry blocks
- 2 garlic cloves
- 720 ml water
- 1 tablespoon salad oil
- a little salt
- a little pepper
Slice the garlic cloves thinly. Cut the chicken into bite-size pieces.
Heat the oil in a pan over a medium flame. Add the garlic slices and chicken, and sprinkle a little salt and pepper over them. Sear until the chicken changes color.
Add the water and bring to a boil. Add the chickpeas and bring to a boil again.
Split the solid curry blocks and add to the pan. Simmer for 20 minutes on medium heat. Stir occasionally. Remove from the heat.
This recipe using curry blocks is very easy and quick. The combination of chickpeas, chicken and curry is very delicious.
Japanese foods recipes