Spicy chicken & chickpea curry
Try our chicken and chickpea curry for a dish that packs in punchy flavour but doesn't require a lot of effort to make. It's great to freeze for busy days
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 3tbsp sunflower oil
- 2onions, thinly sliced
- 6garlic cloves
- 2green chillies, finely chopped
- 3tbsp tomato purée
- 8skinless chicken thighs, on the bone
- 1tsp chilli powder
- 1tsp garam masala
- 2tsp ground coriander
- 1tsp ground turmeric
- 400g can chickpeas, drained and rinsed
- handful of coriander leaves
- cooked rice or naans, to serve
Instructions
Step 1
Heat the oil in a saucepan and add the onions. Cook over a medium heat for 10 mins until golden, then add the garlic and chillies and cook for 1 min until fragrant. Add the tomato purée and cook for 1 min. Move the mixture to the side of the pan, then add the chicken thighs. Spread the tomato mix on top of the chicken and cook over a high heat for 5 mins.Step 2
Add the spices, 1 tsp salt and 150ml just-boiled water, and mix well. Cover and cook over a low heat for 45 mins until the chicken is cooked. Add the chickpeas and cook for a final 5 mins. To freeze portions, divide into freezable containers and leave to cool first. Will keep frozen for up to three months. Defrost overnight in the fridge, then reheat in a saucepan until piping hot. Scatter over the coriander and serve with rice or warm naans, if you like.