Name: Chicken & chickpea curry
Prep time: 15 min
Cook time: 15 min
Yield: 4
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 -; 400g can chickpeas, drained and rinsed -; handful of coriander leaves -; cooked rice or naans, to serve -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chicken & chickpea curry

1. 3 tbsp sunflower oil -

2. 2 onions, thinly sliced -

3. 6 garlic cloves -

4. 2 green chillies, finely chopped -

5. 3 tbsp tomato purée -

6. 8 skinless chicken thighs, on the bone -

7. 1 tsp chilli powder -

8. 1 tsp garam masala -

9. 2 tsp ground coriander -

10. 1 tsp ground turmeric -

11. 400g can chickpeas, drained and rinsed -

12. handful of coriander leaves -

13. cooked rice or naans, to serve -

How to cook deliciously - Chicken & chickpea curry

1. Stage

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. Stage

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.