Chicken curry with chickpeas recipe

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  • Serves 8
  • 20 mins to prepare and 1 hr to cook
  • 415 calories / serving
  • Freezable
  • Healthy
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CHICKEN CURRY WITH CHICKPEASHERO

Cut each chicken thigh fillet into four. Heat 2tbsp of the oil in a large frying pan or wok, add the chicken and sauté over a high heat for 10mins or until golden. Transfer to a plate.

Add the remaining oil, onions and peppers to the pan and sauté for 3 mins or until soft.

Stir in the ginger, garlic, Tikka Masala and tamarind pastes and cook for 1 min.

Add the chicken, tomatoes, chicken stock and chickpeas, then bring to the boil. Cover and simmer for 20mins or until the chicken is tender.

Remove the lid and simmer uncovered for a further 10mins or until the sauce has thickened slightly.

Stir in the sugar and season to taste. Stir in the coriander and serve with rice.

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  • Ingredients

  • 3tbsp vegetable oil
  • 900g boneless chicken thigh fillets
  • 1 onion, sliced
  • 2 red peppers, deseeded and chopped
  • 2.5 piece root ginger, peeled and chopped
  • 2 cloves garlic
  • 6tbsp Tikka Masala or medium curry paste
  • 1tbsp tamarind paste
  • 2 x 400g can chopped tomatoes
  • 300ml chicken stock
  • 225g tinned chickpeas
  • 1tsp caster sugar
  • 3tbsp chopped fresh coriander
  • rice, to serve
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  • Calories
    415
    21%
  • Sugar
    10.4g
    12%
  • Fat
    16.5g
    24%
  • Saturates
    2.6g
    13%
  • Salt
    1.3g
    22%
  • Of Your 5 A Day
of an adult's Reference Intake daily amount.
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