Chicken Korma With Chickpeas - cooking recipe

Ingredients

2 tablespoons canola oil
6 chicken breast fillets, cut into 3cm peices
2 onions, halved & sliced
3 tablespoons korma paste
800 g butternut pumpkin, Peeled, seeded, cut into 2cm peices
400 g diced tomatoes
2 cups chicken stock
400 g chickpeas, rinsed, drained
200 g snow peas, trimmed
fresh coriander leaves, to serve
1 cup Greek yogurt, to serve (or tzatziki)
2 Turkish bread, oiled, herbed, toasted & sliced

Preparation

Heat half the oil in a large frying pan over medium-high heat. Cook half the chicken, turning occasionlly, for 3-4 minutes or until browned.
Take out of pan. Repeat with remaining chicken.
Add the onion and remaing oil to the pan and cook, stirring, for 5 mins or until onion is soft.
Add the chicken and curry paste and cook, stirring, for 2 mins or until well combined. Add pumpkin, tomato and stock and stir until well combined. Cover and bring to boil. Reduce heat to medium and simmer for 10 minutes.
Add the chickpeas and snow peas ans simmer, uncovered, for 5 mins or until the snow peas are bright green and tender crisp and the sauce thickens slightly.
Spoon the curry among serving bowls. Top with corriander and yoghurt. Serve with toasted turkish bread.