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

Ingredients

• 3 tbsp sunflower oil
• 2 onions, thinly sliced
• 6 garlic cloves
• 2 green chillies, finely chopped
• 3 tbsp tomato purée
• 8 skinless chicken thighs, on the bone
• 1 tsp chilli powder
• 1 tsp garam masala
• 2 tsp ground coriander
• 1 tsp ground turmeric
• 400 g can chickpeas, drained and rinsed
• handful of coriander leaves
• cooked rice or naans, to serve

Steps

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.
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.