recipes
Quick chicken curry with chickpeas and sugar snaps
Ingredients
- 4 tomatoes, deseeded and quartered
- 1 small onion, quartered
- 1 thumb sized piece fresh ginger, peeled and sliced
- 1 chilli, deseeded and chopped
- 1 tbsp curry powder
- 1 tsp salt
- 2 tbsp vegetable oil
- 500ml hot vegetable or chicken stock
- 1 x 400g tin chickpeas, drained
- 1 chicken breast, roasted and shredded
- 1 handful sugar snaps
- 1 tbsp chopped coriander plus extra for serving
- Plain yogurt and warm naan bread for serving
Method
Pulse together the 4 tomatoes, onion, ginger, jalapeno, curry powder and 1 tsp salt in a food processor until smooth. Heat the vegetable oil in a large pan. Add the tomato mixture and cook for 5 minutes. Add in 500ml hot stock to the pot and bring to a simmer. Add the chickpeas and cook for 5-8 minutes until the sauce thickens slightly. Add in the sugar snaps, chopped coriander and shredded chicken and cook for just 2 minutes more. Serve the chicken and chickpea curry into bowls drizzled with yogurt, extra fresh coriander and warm naan bread on the side.
our sponsors
Ingredients
Method
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.