Coconut Chicken & Chickpea Curry
Ingredients
- 1 x 750g pack chicken thighs - skin removed
- 1 tbsp coconut or veg oil
- 1 large onion finely chopped
- 1 tbsp ginger finely chopped
- 1 tbsp garlic finely chopped
- 2 green chillies finely chopped
- 1 tsp ground turmeric
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp garam masala
- 1/2 tsp cayenne pepper (optional)
- 1 x 400g tin coconut milk
- 2 medium tomatoes - chopped (sub 100g tin chopped tomatoes)
- 1 x 400g tin chickpeas
- salt to taste
- handful chopped fresh coriander
Preparation
Sauté the onions in the oil on a medium high heat for a few mins, then stir in the green chilli and ginger and a good pinch of salt
Fry off for a few more mins stirring occasionally, then add the garlic
Continue to cook for a few more mins
Turn the heat up high and then place the chicken thighs around the pan to seal the meat
While the first side is sealing sprinkle the dry spices over the top
Then using tongs turn over the thighs to seal the other side
After a couple of minutes add the chopped tomatoes and give the chicken and spices a good stir around for a few mins to ensure the spices are cooked
Stir in the chickpeas and coconut milk, then bring up to a light simmer for 45 mins stirring occasionally
Season to taste and dress with the chopped coriander