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Cuisine Magazine Recipes

Chicken and chickpea curry

Posted on : 28-11-2016

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Ingredients

 1 tablespoon oil
1 onion, sliced
750g chicken thigh fillets, trimmed, chopped
1/4 cup rogan josh curry paste
1 1/2 cups chicken stock
2 potatoes, peeled and cubed
300g can chickpeas, drained, rinsed
270ml can light coconut cream
100g green beans, trimmed, sliced
2 tomatoes, chopped
Coriander sprigs, natural yoghurt, steamed rice and pappadums to serve

Method

Step 1

Heat oil in a large saucepan on medium. Saute onion for 2-3 mins until softened. Stir through chicken and curry paste and cook for 4-5 mins, stirring, until lightly browned.

Step 2

Add stock and potatoes and bring to the boil. Reduce heat and simmer for 20 mins until potatoes are tender and chicken is cooked through.

Step 3

Stir through chickpeas, coconut cream, beans and tomato. Simmer for 4-5 mins until vegetables are tender. Serve topped with coriander sprigs and yoghurt. Accompany with steamed rice and pappadums, if desired.

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