Chicken & chickpea curry

• sunflower oil↗3 tbsp tbsp
• onions↗2

  thinly sliced

• garlic cloves↗6
• green chillies↗2

  finely chopped

• tomato purée↗3 tbsp tbsp
• skinless chicken thighs↗8

  on the bone

• chilli powder↗1 tsp tsp
• garam masala↗1 tsp tsp
• ground coriander↗2 tsp tsp
• ground turmeric↗1 tsp tsp
• can chickpeas↗400g g

  drained and rinsed

• handful of coriander leaves↗
• cooked rice↗

  or naans, to serve

Step-by-step instructions

1. 1

   Heat the oil in a saucepan and add the onions. Cook over a medium heat for 10 mins until golden, then add the garlic and chillies and cook for 1 min until fragrant. Add the tomato purée and cook for 1 min. Move the mixture to the side of the pan, then add the chicken thighs. Spread the tomato mix on top of the chicken and cook over a high heat for 5 mins.

2. 2

   Add the spices, 1 tsp salt and 150ml just-boiled water, and mix well. Cover and cook over a low heat for 45 mins until the chicken is cooked. Add the chickpeas and cook for a final 5 mins. To freeze portions, divide into freezable containers and leave to cool first. Will keep frozen for up to three months. Defrost overnight in the fridge, then reheat in a saucepan until piping hot. Scatter over the coriander and serve with rice or warm naans, if you like.