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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, to serve
Natural yoghurt, to serve
Steamed rice, to serve
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.

Chicken and chickpea curry

How to make Chicken and chickpea curry

Ingredients

Method