Leftover Chicken and Chickpea Indian Curry

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the ghee or oil in a saucepan. Add the shallots and cook on a medium to high heat for about 7 minutes until nicely softened. If they start to catch just add a splash of water.

Step 2

Add the ginger and garlic paste and cook for a further minute

Step 3

Add the spices except for the garam masala stir to coat the shallots. Cook for about 30 seconds.

Step 4

Add the tomato purée, stir it in and cook for 30-40 seconds.

Step 5

Add the stock, chickpeas, chicken and tinned tomatoes bring to the boil then reduce to simmer. Add 1 tbsp of the garam masala, simmer for 20 minutes.

Step 6

Stir in the salt, pepper and chaat masala (if using). Serve and finish off with a sprinkling of coriander. Enjoy 😊