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chicken & chickpea curry







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method ingredients

Curry Ingredients

  1. 3 cloves garlic peeled and chopped 
  2. 1 fresh chilli chopped finely  
  3. 1 thumb sized piece of fresh root ginger, peeled and grated 
  4. 1 large onion, chopped 
  5. 1 tablespoon sunflower oil 
  6. 1 heaped tablespoon madras, korma, or balti curry paste depending on heat preference 
  7. 2 large chicken breasts, cubed 
  8. 1 sweet potato peeled and cut into large chunks 
  9. 1 tin chopped tomatoes 
  10. ½ tin light coconut milk 
  11. 1 tin cooked chickpeas, drained
  12. 1 tsp salt 

Tomato Chilli Salsa Ingredients

  1. 2 large tomatoes chopped 
  2. 1 fresh chilli chopped finely 
  3. 1 bunch fresh coriander chopped 
  4. 1 small shallot or red onion peeled and finely chopped 
  5. 1 lime, ­zest and juice 
  6. Pinch salt   

Minted Cucumber Raita

  1. 500g Glenisk Organic Greek Style Natural Yogurt 
  2. 1 cucumber peeled and grated
  3. Handful fresh mint chopped
  4. 1 clove garlic crushed 
  5. Pinch salt and pepper 
  • Cook garlic, chilli, ginger and onion in sunflower oil for about 5 minutes on a gentle heat until softened. 
  • Add curry paste and cook for a couple of minutes until fragrant.
  • Put chicken and sweet potato into pan and cook over high heat stirring until starting to colour on the outside. 
  • Add tomatoes, coconut milk, chickpeas and seasoning.  
  • Stir well and allow to simmer gently for 15-­20 minutes until sweet potatoes are tender. 
  • Turn off heat and allow to sit. 
  • Mix salsa and raita ingredients in small bowls and set aside for flavours to develop. 
  • Serve the curry with steamed rice and accompaniments with poppadums and naan bread on the side.
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