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Ingredients

Method

  • STEP 1

    Heat the oil in a saucepan and add the onions. Cook over a medium heat for 10 mins until golden, then add the garlic and chillies and cook for 1 min until fragrant. Add the tomato purée and cook for 1 min. Move the mixture to the side of the pan, then add the chicken thighs. Spread the tomato mix on top of the chicken and cook over a high heat for 5 mins.

  • STEP 2

    Add the spices, 1 tsp salt and 150ml just-boiled water, and mix well. Cover and cook over a low heat for 45 mins until the chicken is cooked. Add the chickpeas and cook for a final 5 mins. To freeze portions, divide into freezable containers and leave to cool first. Will keep frozen for up to three months. Defrost overnight in the fridge, then reheat in a saucepan until piping hot. Scatter over the coriander and serve with rice or warm naans, if you like.

Recipe from Good Food magazine, November 2022

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A star rating of 4.7 out of 5.3 ratings
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