Try our spicy chicken and chickpea curry for a dish that packs in punchy flavour but doesn’t require lots of effort. It’s great to freeze for busy days
Prep:15 mins
Serves 4
3 tbsp sunflower oil2 onions, thinly sliced6 garlic cloves2 green chillies, finely chopped3 tbsp tomato purée8 skinless chicken thighs, on the bone1 tsp chilli powder1 tsp garam masala2 tsp ground coriander1 tsp ground turmeric400g can chickpeas, drained and rinsedhandful of coriander leavescooked rice or naans, to serve
STEP 1Heat 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 2Add 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.
