Chicken curry with chickpeas recipe

Name: Chicken curry with chickpeas
Yield: Serves 8
Ingredients: 3 tbsp vegetable oil; 900g boneless chicken thigh fillets; 1 onion, sliced; 2 red peppers, deseeded and chopped; 2½ 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; 300ml chicken stock; 225g tinned chickpeas; 1 tsp caster sugar; 3 tbsp chopped fresh coriander; rice, to serve

Full of flavour, this chicken curry is made with succulent chicken thighs and chickpeas for a real protein punch - perfect as a hearty get-together dish with family or friends. Serve with fluffy rice, fresh coriander and warm naan bread on the side.

See method

Serves 8
20 mins to prepare and 1 hour to cook
260 calories / serving

Freezable
Dairy-free
Healthy

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Tesco Pure Vegetable Oil 1L
Aldi Price Match
3 tbsp vegetable oil
£1.45
£1.45/litre
Tesco British Chicken Thigh Fillets 1Kg
900g boneless chicken thigh fillets
£7.25
£7.25/kg
Tesco Brown Onions Loose
1 onion, sliced
£0.11
£0.95/kg
Tesco Red Peppers Each
This product's currently out of stock
Aldi Price Match
2 red peppers, deseeded and chopped
Tesco Root Ginger Loose
2½ piece root ginger, peeled and chopped
£0.56
£5.60/kg
Tesco Large Garlic
2 cloves garlic
£0.50
£0.50/each
Bens Original Plant Powered Tikka Masala Curry Vegan Ready Meal 285g
6 tbsp Tikka Masala or medium curry paste
£2.50
£8.77/kg
Thai Taste Tamarind Paste 130G
1 tbsp tamarind paste
£2.10
£16.15/kg
Grower's Harvest Chopped Tomatoes 400G
Aldi Price Match
2 x 400g can chopped tomatoes
£0.43
£1.08/kg
Tesco Finest Chicken Stock 450Ml
300ml chicken stock
£2.60
£5.78/litre
Tesco Chickpeas In Water 400G
Aldi Price Match
225g tinned chickpeas
£0.41
£1.71/kg DR.WT
Silver Spoon Caster Sugar 1Kg
1 tsp caster sugar
£2.25
£2.25/kg
Tesco Fresh Cut Coriander 30G
Aldi Price Match
3 tbsp chopped fresh coriander
£0.50
£16.67/kg
Grower Harvest Long Grain Rice 1Kg
Aldi Price Match
rice, to serve
£0.52
£0.52/kg

Method

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 10 mins or until golden. Transfer to a plate.
Add the remaining oil, onions and peppers to the pan and sauté for 3 mins or until soft.
Stir in the ginger, garlic, Tikka Masala and tamarind pastes and cook for 1 min.
Add the chicken, tomatoes, chicken stock and chickpeas, then bring to the boil. Cover and simmer for 20 mins or until the chicken is tender but cooked through with no pink showing.
Remove the lid and simmer uncovered for a further 10 mins or until the sauce has thickened slightly.
Stir in the sugar and season to taste. Stir in the coriander and serve with rice.