Chickpea Curry and Coconut Shrimp Curry with Perfect Basmati Rice

Curry is defined as a combination of spices. Coriander, cumin, chili, turmeric, cardamom, cloves and ginger. Just to name a few. Dried spices are commonly used to make curry since the flavor is more concentrated. Indian curries are beautifully fragrant. Their flavor can be pungent, spicy, sour and sweet – all in the same dish.

These two curries complement each other. Eaten with properly foodiesgalore chickpea and shrimp curriesprepared basmati rice is pure heaven on your palate.

Be prepared to improvise and substitute any flavors you prefer. But do try this curry base included in the ingredients below.

Both curries start with the same base ingredients and method.

  1. Start by heating up 2 separate skillets on medium-high heat
  2. After about 5 minutes, add a heaping Tbsp of coconut oil and reduce the heat to medium
  3. Sauté 1 Tbsp of fresh ginger – either grated or sliced paper thin (use a wooden spoon and sauté quickly for about 1 minute or until the ginger is fragrant)
  4. Then add the following:
    • 1 Tbsp of your favorite store-bought curry paste
    • 1 tsp each: fresh minced garlic or garlic powder, regular yellow curry powder, ground coriander, ground cumin, and sea salt
    • 1/4 to 1/2 tsp spicy hot chili powder (for a mild curry 1/4 tsp is perfect)
  1. In the skillet where you are making chickpea curry add –
    • 1 can drained and rinsed chickpeas
    • 1 cup water
    • 3 Tbsp chopped fresh cilantro
  1. In the skillet where you are making shrimp curry add –
    • 1 and 1/2 cups coconut milk
    • 1 lbs. of raw tiger shrimp (shells removed and deveined)
    • 3 Tbsp chopped fresh cilantro
  1. Cover both skillets with a lid and simmer for 15 – 20 minutes.

To Make Perfect Basmati Rice:

  • Soak about 1 cup of basmati in a lot of warm water for about 15 minutes to 1 hr.
  • Rinse the rice several times by pouring the water through a siv, adding more water to the rice and straining through a siv – about 4 to 8 times.

ᵗ Removing as much starch as possible will make your basmati soft and fluffy.

  • Place your rinsed basmati in a pot of water (usually just a little less than double the rice amount – so for 1 cup of rice, use almost 2 cups of water)
  • Add 1 full tsp of butter and stir only once. After this, do not stir again (very important!)
  • Cover with a lid and bring to a very light boil.
  • Reduce heat to low-medium for about 10 to 15 minutes.
  • You know your basmati is done when 1 or 2 holes appear at the top of your rice.
  • Turn the heat off and leave it covered for about 10 to 15 minutes.
  • Then take a fork and fluff up the basmati by lightly running it along the top of the rice. Your basmati will instantly fluff up and the rice grains will separate.