Channa (Chickpea) Nuggets in Red Curry Sauce Recipe by Chef Shaun 🇹🇹

Crispy, Crunchy, Curry Delight: Unleash the magic with our Chickpea Nugget tutorial! Watch as we transform humble chickpeas into golden nuggets, paired perfectly with a tantalizing red curry sauce.

Yield – 6 Servings.

Ingredients

Sweet Potato – 1 cup (cooked)

Canned Chickpeas- 2 (16oz) tins

Mustard Oil- 2 tbsp

Caripulee Leaves- 3 to 5

Onion- ½ cup (finely chopped)

Hot Pepper- 1 tsp or to taste (finely chopped)

Dehydrated Pimento- ½ tbsp https://bit.ly/3MStEpj

Or ¼ cup chopped Pimento Pepper.

Dehydrated Chadon Beni (Culantro)- ½ tbsp https://bit.ly/3rhjC9A

Or ¼ cup chopped Chadon Beni (Culantro)

Garlic- ¼ cup (finely chopped)

Salt- 1 tsp or to taste.

Black Pepper- ¼ tsp

Mustard Oil- 3 tbsp

Caripulee Leaves- 2 to 3

Fenugreek (Methi) Seeds- 1 tbsp

Cumin (Geera) Seeds- ½ tbsp

Onion- ½ cup (finely chopped)

Hot Pepper- 1 tsp or to taste (finely chopped)

Dehydrated Pimento- 1 tsp or 1 tbsp chopped

Pimento Pepper.

Ginger- ½ tbsp (finely chopped)

Garlic- ¼ cup (finely chopped)

Curry Powder- 2 tbsp

Water- ¼ cup

Tomato Paste- ½ cup

Coconut Milk- 2 cups (100g powder + 14 fl. oz water)

Brown Sugar- 1 tbsp

Salt- 1 tsp or to taste.

Black/White Pepper- ¼ tsp or to taste.

Vegetable Oil for Frying- 3 to 4 cups

All Purpose Flour- 1 cup.

Eggs- 2 large (beaten)

Seasoned Breadcrumbs- 1 cup.

Method

1. Boil Sweet Potato + Rice.

2. Set aside.

3. Drain and wash chickpeas.

4. Sauté chickpeas as illustrated in the video.

5. Process chickpeas mixture with sweet potato to a smooth consistency in your food processor.

6. Allow to cool in your refrigerator.

7. While that’s cooling, make your curry sauce.

8. Heat oil to 350F.

9. Shape your nuggets and dredge in flour, egg and breadcrumbs.

10. Fry until golden brown in colour.

11. Enjoy!