Chicken And Chickpea Curry - cooking recipe

Ingredients

1 tbsp oil
1 None onion, sliced
1 2/3 lbs boneless skinless chicken thighs, trimmed and cubed
1/4 cup rogan josh paste
1 1/2 cups chicken stock
2 None potatoes, peeled and cubed
1 cup drained canned chickpeas
1 cup light coconut milk
4 oz green beans, trimmed, sliced
2 None tomatoes, chopped
None None Cilantro sprigs, plain yogurt, steamed rice, to serve

Preparation

Heat oil in a large saucepan on medium heat. Saute onion for 2-3 mins until softened. Add chicken and curry paste and cook for 5 mins, stirring, until lightly browned.
Add stock and potatoes and bring to a boil. Reduce heat to low and simmer for 20 mins until potatoes are tender and chicken is cooked through.
Stir in chickpeas, coconut milk, beans and tomatoes. Simmer for 4-5 mins until vegetables are tender. Serve with cilantro sprigs, yogurt and steamed rice.