Chicken and chickpea curry

Method

1. Heat oil in a large pot over low heat
2. Add onion and cook until soft
3. Add the garlic, chicken, curry powder and garam masala to the pot and cook gently for 5 minutes
4. Add the canned tomatoes, water and chickpeas
5. Cook gently for about 30 minutes or until chicken is cooked through and no longer pink in the middle
6. Add yoghurt and vegetables and return to a gentle simmer and continue to cook for a further 5 minutes or until the vegetables are hot
7. Remove from the heat
8. Garnish with coriander and serve with brown rice

Tips

• As a substitute for 1 can of tomatoes, you can use 2 Tbsp of tomato paste plus 1 cup of water. If you don’t have yoghurt, you can use diluted coconut cream.
• Leave out the chicken and add extra chickpeas to make this meal vegetarian.

Here’s some tips on diluting coconut cream