Chicken and Chickpea Curry

• 3 tbsp vegetable oil
• 900 g boneless chicken thigh fillets
• 1 onion, sliced
• 2 red peppers, deseeded and chopped
• 2.5 piece root ginger, peeled and chopped
• 2 cloves garlic
• 6 tbsp Tikka Masala or medium curry paste
• 1 tbsp tamarind paste
• 2 x 400g can chopped tomatoes
• 300 ml chicken stock
• 225 g frozen chickpeas
• 1 tsp caster sugar
• 3 tbsp chopped fresh coriander

Method

1. Cut each chicken thigh fillet into four. Heat 2 tbsp 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.
2. Add the remaining oil, onions and peppers to the pan and sauté for 3 mins or until soft.
3. Stir in the ginger, garlic, tikka masala and tamarind pastes and cook for 1 min.
4. Add the chicken, tomatoes, chicken stock and chick peas, then bring to the boil. Cover and simmer for 20mins or until the chicken is tender.
5. Remove the lid and simmer uncovered for a further 10mins or until the sauce has thickened slightly.
6. Stir in the yogurt, sugar then season to taste. Stir in the coriander and serve with rice.