Chickpea and chicken curry

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This has become a real mid-week staple in my house.  It began as a simple chickpea curry that had
taken my fancy after watching an episode of Rick Stein's India on the iPlayer one night. I'd fiddled around with the original recipe to suit my tastes. One night I happened to have a chicken breast that needed to be used up, which I was initially going to cook for sandwiches, but inspiration hit, and I shredded the meat to bulk the curry out.  Of course, it can be left out to keep it vegetarian if you please. A real crowd pleaser, this can easily be made a day in advance 


Ingredients (serves 4)

2x cans of chickpeas, reserve the juice

2x free-range chicken breasts

1x 500ml passata (I use Mutti)

1 tbsp tomato puree

1x large red onion, grated

3 garlic cloves, grated

1x 5cm piece of ginger, grated (reserve some for garnish)

3x green chillies, finely diced (reserve one for garnish

Zest of one lemon

2 tsp ground coriander

2 tsp ground cumin

2 tsp ground turmeric

1tsp garam masala

½ tsp ground cinnamon

200mls chicken or veg stock

1x bunch coriander, chopped

20g unsalted butter

Olive oil

Salt

Pepper


Serve with rice


Method:

  1. Bring the chicken stock to the boil, then turn down to as low a heat as possible. Place the chicken breasts into the stock to poach for 15 minutes. Allow to cool slightly then shred with a fork. Be sure to reserve the stock for later


  1. Melt the butter and a splash of olive oil in a pan.  Add the onions and sweat for 5 mins before adding the ginger and green chillies.  Sweat for a further 5 minutes, then add the garlic; sweat for a further 2 minutes.


  1. Add the tomato puree and stir for one minute.  Now add the spices and mix for around 10 seconds. Next, add the chickpeas, including the juice, and season with salt and pepper.  Mix well, then add the passata and a ladle of stock. Stir again to mix and place on a gentle simmer for around 20 mins, stirring occasionally.


  1. At this point, put your rice on to cook. This should take around 20 mins.


  1. Add the lemon zest and garam masala to the curry and check for seasoning.


  1. Serve with the rice and garnish with fresh chopped chillies and ginger. 

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