Fragrant Chicken Curry with Chick Peas

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 onions, quartered
• 3 fat garlic cloves, 3cm/¼in piece fresh root ginger, peeled and roughly chopped
• 2 tbsp moglai (medium) curry powder
• ½ tsp turmeric
• 2 tsp paprika
• 1 fresh red chilli, seeded and roughly chopped
• 20g packet fresh coriander
• 1 chicken stock cube
• 425ml/¾ pint boiling water
• 4 skinless boneless chicken fillets (about 500g/1lb 2oz total weight), cubed
• 410g can chickpeas, drained and rinsed
• natural low-fat yogurt, basmati rice, naan bread or grilled poppadums, to serve

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put the onions, garlic, ginger, red chilli and most of the coriander, stalks and leaves, into a food processor with a splash of water and blend to a smooth paste. Set aside a small handful of coriander leaves for garnish.

2. Heat a large nonstick pan over medium heat and cook the paste, stirring often, for about 5 minutes until it darkens and thickens.

3. Stir in the curry powder, turmeric and paprika and cook for 1 minute until fragrant.

4. Add the cubed chicken and stir well to coat in the spice paste. Cook for about 3 minutes until the outside of the chicken turns opaque.

5. Dissolve the stock cube in the boiling water and pour it into the pan. Add the drained chickpeas, stir, then cover and simmer gently for about 15 minutes, until the chicken reaches 165°F (74°C) in the thickest part.

6. Meanwhile, cook the basmati rice in a pan of boiling water until tender, then drain. Warm the naan or grill the poppadums until crisp.

7. Scatter the reserved coriander leaves over the curry and serve hot with the natural low-fat yogurt, rice, naan or poppadums.