- 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
- Add the onions, garlic, ginger, spices, chilli and half the coriander into a food processor, and blend into a purée.
- Add salt to taste.
- Add the paste into a saucepan and cook over a low heat for 10 minutes, stirring frequently.
- Add the stock, and return to the boil.
- Add the chicken, stir, then lower the heat and simmer for 20 minutes until the chicken is tender.
- Add the chickpeas, and heat through and divide between four bowls.
- 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!