Curry Chicken With Chickpea Stew - cooking recipe

Ingredients

1 tsp curry powder
1/4 tsp salt
3 tbsp oil
4 None chicken fillets (about 175g each)
1 None medium onion, peeled and diced
2 cloves garlic, peeled and diced
4 None medium carrots, peeled and sliced
4 None medium tomatoes, diced
200 ml hot vegetable stock
400 g can chickpeas, drained
150 g full-fat natural yogurt
1 tsp cornflour
15 g fresh flat-leaf parsley, little reserved for garnish, remainder chopped

Preparation

In a bowl, mix the curry powder, salt and 1 tbsp oil. Add the chicken and coat with spice mix. Chill it for 20 mins.
To make the chickpeas, heat 1 tbsp oil in a saucepan and saute the onion, garlic and carrots until softened. Add the tomatoes and saute for 2 mins. Season with salt and black pepper. Add the stock and chickpeas, cover and simmer for 8 mins. In a bowl, mix the yogurt and cornstarch until smooth. Stir into the chickpeas and season with salt and black pepper. Stir in the chopped parsley and keep warm.
Heat 1 tbsp oil in a frying pan and brown the chicken for 6-7 mins on each side. Drain on paper towels. Serve with the chickpeas and garnish with the reserved parsley.