Spicy chicken & chickpea curry
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Spicy chicken & chickpea curry

By Chetna Makan

Try our chicken and chickpea curry for a dish that packs in punchy flavour but doesn’t require a lot of effort to make. It’s great to freeze for busy days

  • Prep:15 mins
    Cook:1 hrs 10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 368
  • fat 18g
  • saturates 3g
  • carbs 18g
  • sugars 0g
  • fibre 7g
  • protein 30g
  • salt 1.4g

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

Method

  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.

  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.

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