Chicken curry

Ingredients

4 servings

Marinade

400gchicken breast fillet

20mllemon juice

2 tspmild curry powder

2 tspground cumin

200ggreek yoghurt

sea salt

freshly ground black pepper

Curry

1onion

large

2garlic cloves

1 inchginger

400gtin chickpeas

2 Tbspvegetable oil

1 tspgaram masala

2 tspground fenugreek

3 Tbsptomato purée

300mlchicken stock

To serve

50gflaked almonds

coriander

chopped

rice

naan

Instructions

Marinade

Step 1

Dice the chicken

chicken breast fillet400g

Step 2

Add all the marinade ingredients to a bowl

chicken breast fillet400g

lemon juice20ml

mild curry powder2 tsp

ground cumin2 tsp

greek yoghurt200g

Step 3

Season

sea salt

freshly ground black pepper

Prepare

Step 4

Chop the onion

onion1

Step 5

Crush the garlic

garlic cloves2

Step 6

Peel and grate the ginger

ginger1 inch

Step 7

Drain the chickpeas

tin chickpeas400g

Cook

Step 8

Heat the oil in a large pan

vegetable oil2 Tbsp

Step 9

Fry the onion, garlic, ginger, and a good pinch of salt, over a medium heat until soft

sea salt

onion1

garlic cloves2

ginger1 inch

Step 10

Add the spices and tomato purée, and cook for 2 minutes while stirring

garam masala1 tsp

ground fenugreek2 tsp

tomato purée3 Tbsp

Step 11

Add the stock, chickpeas, marinated chicken, and remaining marinade

tin chickpeas400g

chicken stock300ml

Serve

Step 13

Serve with rice or naan, a handful of flaked almonds, and a sprinkle of chopped coriander

flaked almonds50g

coriander

rice

naan