Chicken Chickpea Curry

 

• 2 shallots

• 2 medium carrots

• 2 cloves of garlic

• 1 eating apple

• 2 tbsp rapeseed oil

• 4 tbsp mild curry powder

• 1 tin chickpeas, drained and rinsed

• 2 tbsp soy sauce

• 2 tbsp honey

• 1 tin coconut milk

• 300mls chicken stock

• 500g chicken fillets (approx. 3 fillets)

• 2 large red peppers, deseeded and cut into large pieces

• 1 packet of sugar snap peas or green beans

• Seasoning to taste (optional)

 

 

1. Begin by preparing the vegetables and apple: Peel the carrots, shallots, and garlic, then finely chop them. Core the apple and grate it. To save time, use a mini food processor for chopping

2. Heat 1 tbsp of rapeseed oil in a saucepan over medium heat. Add the chopped ingredients and cook for 3-4 minutes until softened. Stir in the curry powder and cook for another 2 minutes, ensuring the mixture is well combined

3. Add the chickpeas, soy sauce, honey, coconut milk, and chicken stock, and simmer for 15 minutes, stirring occasionally. Then, blend the mixture with a hand blender for a smooth curry sauce base

4. Quarter the chicken fillets. In another saucepan, heat the remaining oil over medium heat. Season the chicken pieces and cook until they start to brown slightly

5. Add the red peppers and cook for 4 minutes before pouring in the curry sauce. Let the curry cook for 20 minutes on medium heat, then add the sugar snap peas or green beans and cook for a further 5 minutes

6. Serve the Chicken Chickpea Curry with rice and salad