Ingredients:

• 2 Onions – sliced
• 3 – Cloves of Garlic
• 1/4 inch – ginger, peeled and chopped
• 2 tbsp – curry powder
• 1/2 tsp – Turmeric powder
• 2 tsp – paprika
• 1 – Red Chilli
• 1 bunch – coriander
• 1 – Chicken stock cube
• 500ml – boiling water
• 4 – Chicken fillets, cubed
• 250g – chickpeas, soaked overnight

Method:

1. Grind the onions, garlic, ginger, ground spices, chilli and half the coriander in a blender.
2. Remove the ground paste into a medium saucepan, add 1 tsp salt and cook over a low flame for 10 minutes, stirring frequently.
3. Add the boiling water and stock cube and return to the boil.
4. Add the chicken, reduce flame and simmer for 20 minutes until the chicken is tender.
5. Boil chickpeas till tender.
6. Chop the remaining coriander, keep aside 2 tbsp and add to the curry with the chickpeas. Simmer. Once done, garnish with remaining coriander and serve with rice or naan.

Recipe courtesy of astroteam