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John's Chicken & Chickpea Curry

Serves 4

INGREDIENTS

  • 2 tbsp oil
  • 2 onions, finely chopped
  • 4 cloves garlic, finely chopped
  • 4 tbsp tomato puree
  • 2 tsp garam masala or curry powder
  • 2 tsp Nutritional yeast flakes
  • 1 tsp ground cumin
  • ½ tsp chilli powder
  • 1 x 400ml tin coconut milk
  • 300g chicken thigh fillets, roughly chopped
  • 1 tin chickpeas, drained
  • Rice to serve
  • Salt

METHOD

1. Heat the oil in a large pan over a medium heat. Add the onions and cook, stirring occasionally, for 10-12 minutes until super soft. Add the garlic, tomato puree, garam masala, yeast flakes, cumin, chilli powder and a good pinch of salt. Mix for 10 seconds until fragrant.
2. Pour the coconut milk into the pan and mix well. Bring to the boil and add the chicken and chickpeas. Mix well. Bring to the boil, reduce the heat a little and cook, stirring occasionally, for 15-20 minutes or until the chicken is cooked through and the sauce thick. Check the seasoning, adding salt to taste and serve immediately with rice.

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