Chicken & chickpea curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 3 tbsp sunflower oil
- 2 onionsthinly sliced
- 6 garlic cloves
- 2 green chilliesfinely chopped
- 3 tbsp tomato purée
- 8 skinless chicken thighson the bone
- 1 tsp chilli powder
- 1 tsp garam masala
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 400g can chickpeasdrained and rinsed
- handful of coriander leaves
- cooked riceor naans, to serve
Nutrition: Per serving
- kcal368
- fat18g
- saturates3g
- carbs18g
- sugars6g
- fibre7ghigh
- protein30g
- salt1.4g
Method
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.
