Chicken and Chickpea Curry

Created by corin, Tuesday, 22 September 2009

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A spicy and tasty chicken curry that's super easy to put together for a weekday supper.

Ingredients

At a glance

Categories

Serves

2 hungry people!

To serve: rice, naan bread, natural yoghurt

Method/steps

Put the onion pieces, garlic, chili, half of the coriander, the dry spices, seasoning and the oil in a blender or whizzer of some sort. Blend them to a puree consistency. You might need to push some of the ingredients down towards the blade if you're using a hand blender.
Fry the resulting mix in a saucepan over a low heat for about ten minutes. While it's frying you can chop the chicken.
Turn up the heat and add the cubed chicken. Coat in the hot mix, stirring constantly for a couple of minutes.
Add the hot chicken stock and bring to the boil.
Lower the heat and simmer for twenty minutes. While this is simmering you can cook the rice and/or naan bread.
Towards the end of the cooking time add a drained tin of chickpeas.
Just before serving add the rest of the chopped coriander.
Serve with some natural yoghurt, mango chutney and perhaps a sprinkle more coriander.

Additional tips

Dry cider or real ale is a good accompanying drink to this dish.

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