Chicken & Chickpea Curry

 

Ingredients

• 1 tsp oil
• 1 onion, sliced
• 1 tbsp medium curry paste
• 300ml chicken stock
• 200g cooked chicken, chopped
• 400g tin chickpeas, drained and rinsed
• 2 tomatoes, chopped
• 2 tbsp Greek yogurt
• coriander, to garnish

Method

Step 1

Heat the oil in a non-stick pan. Add the onion and fry for 2–3 minutes until softened.

Step 2

Add the curry paste and continue to cook for 1 minute.

Step 3

Add the stock, chicken, chickpeas and tomatoes, and simmer uncovered for 15 minutes.

Step 4

Stir through the yogurt.

Step 5

Serve with steamed rice and garnish with coriander.

Recipe tips

Try wrapping the curry in chapattis or roti with salad.

For extra vegetables, add a chopped red pepper along with the onions.