Creamy Chickpea Curry with Coconut Milk
8 pax | 
2 hoursIngredients:
- 1 can Ayam Brand Chickpeasin Brine (drained)
- 1 packet Ayam Brand Curry Chicken Paste
- 1 pack Ayam Brand Coconut Milk (200ml)
- 100ml water (adjust to desired consistency)
- 1 small onion (optional, finely chopped)
- 1 clove garlic (optional, minced)
- 1 tbsp cooking oil
- Salt or lime juice to taste
- Garnish: coriander leaves or sliced chilli (optional)
Method:
- Heat oil in a saucepan over medium heat.
- (Optional) Sauté chopped onion and garlic until fragrant.
- Add the Ayam Brand Curry Chicken Paste, stir for 1-2 minutes to release the aroma.
- Add the chickpeas and mix well with the paste.
- Pour in 200ml Ayam Brand Coconut Milk and 100ml water.
- Stir and bring to a gentle simmer. Let it cook for 8-10 minutes until slightly thickened.
- Taste and season with a pinch of salt or a squeeze of lime if needed.
- Garnish with chopped coriander or chilli before serving.
