Admittedly I made it a little rushed today, the warm weather (for the UK) has gone straight to my head!
Ingredients:

• 2 x onion, diced
• 3 x fat garlic clove, finely chopped
• 3cm/¼in piece fresh root ginger, peeled and roughly chopped
• 2 tbsp (medium) curry powder
• ½ tsp turmeric
• 2 tsp Paprika
• Fresh Corriander
• 1 fresh red chilli, seeded and roughly chopped
• 1 chicken stock cube
• 425ml/¾ pint boiling water
• 3 or 4 skinless boneless breasts, diced
• 410g tin chickpea, drained and rinsed
• Natural low-fat yogurt, chapatti’s or pitta to serve

Method:

1. Add the onions, garlic, ginger, spices, chilli and half the coriander into a food processor, and blend into a purée.
2. Add salt to taste.
3. Add the paste into a saucepan and cook over a low heat for 10 minutes, stirring frequently.
4. Add the stock, and return to the boil.
5. Add the chicken, stir, then lower the heat and simmer for 20 minutes until the chicken is tender.
6. Add the chickpeas, and heat through and divide between four bowls.
7. Sprinkle with the chopped coriander and then serve with basmati rice, chapattis, naan bread or poppadoms. – I do mine with chapattis, fried in butter. NOM.

Note: with a little changes, this could easily be made vegetarian! 

Love!

💛