Curry Chicken With Potato & Chickpeas Recipe

Prepare the Chicken Curry

In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, garlic, and ginger, and sauté until the onion becomes translucent.

Add the diced chicken and cook until browned on all sides.

Stir in the curry powder and cook for another minute, allowing the spices to toast.

Add the cubed potatoes and chickpeas, followed by the coconut milk. Season with salt and pepper.

Bring to a simmer, cover, and cook for 20-25 minutes, or until the potatoes are tender.

Garnish with fresh cilantro before serving.

Cook the Rice

In a medium saucepan, combine white rice and water. Bring to a boil, then reduce heat to low and cover the pot.

Cook for about 15 minutes or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes.

Prepare the Falafel Mixture

In a food processor, combine the chickpeas, onion, garlic, parsley, cumin, coriander, and salt. Pulse until the mixture is well combined but not pureed.

Transfer the mixture to a bowl and stir in the flour. Form the mixture into small balls.

Heat oil in a frying pan over medium heat and fry the falafel balls until golden brown on all sides.