Nepalese Curry with Chickpeas and Chicken

• 150 grams Chickpeas
• 250 grams Chicken (thigh meat)
• 2 clove Garlic
• 6 Cherry tomatoes
• 1 large Onion
• 1 tablespoon Grated ginger
• 1/2 tsp Turmeric powder
• 1 tbsp Cumin powder
• 1 tbsp Garam masala
• 1 tsp Paprika powder
• 1 tsp Salt
• 20 Cashew nuts
• 150 ml Milk

1. Soak chickpeas in water overnight.
2. Put cashew nuts and milk in the blender and mix to a cream consistency.
3. Heat the oil in the saucepan, add minced garlic and julienned onion in this order.
4. Cook until the onion turns transparent.
5. Then add the small bite sized chicken pieces and well-drained chickpeas.
6. Cook over a high heat for a while but do not to burn.
7. Add the spices and tomato and steam fry about 10 minutes.
8. It turns out like this picture.
9. Pour 800 ml of water in the saucepan and simmer for about 20 minutes.
10. Once chickpeas have softened, turn down to low heat.
11. Add cashew nuts cream.
12. Mix well and bring it to a boil to thicken.
13. Season with salt to taste, then serve.

chickpeas, chicken, clove garlic, tomatoes, onion, ginger, turmeric, cumin, garam masala, paprika, salt, nuts, milk

Taken from cookpad.com/us/recipes/155894-nepalese-curry-with-chickpeas-and-chicken (may not work)