Fragrant chicken curry with chick peas

• onions↗2

  quartered

• fat garlic cloves↗3
• 3cm/¼in piece fresh root ginger

  peeled and roughly chopped

• moglai (medium) curry powder↗2 tbsp tbsp
• turmeric↗½ tsp tsp
• paprika↗2 tsp tsp
• fresh red chilli↗1

  seeded and roughly chopped

• packet fresh coriander20g g
• chicken stock cube↗1
• boiling water425ml/¾ pint ml
• skinless boneless chicken fillets↗4

  (about 500g/1lb 2oz total weight), cubed

• can chickpea↗410g g

  drained and rinsed

• natural low-fat yogurt↗

  basmati rice, naan bread or grilled poppadums, to serve

Step-by-step instructions

1. 1

   Tip the onions, garlic, ginger, ground spices, chilli and half the coriander into a food processor. Add 1 teaspoon salt and blend to a purée. Tip the mixture into a medium saucepan and cook over a low heat for 10 minutes, stirring frequently.

2. 2

   Crumble in the stock cube, add the boiling water and return to the boil. Add the chicken, stir, then lower the heat and simmer for 20 minutes until the chicken is tender.

3. 3

   Chop the remaining coriander, reserve 2 tablespoons, then stir the remainder into the curry with the chickpeas. Heat through and divide between four bowls. Sprinkle with the reserved coriander and spoon over the yogurt, then serve with basmati rice, naan bread or poppadums.