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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.
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