Fragrant Chicken Curry with Chickpeas

 

Fragrant Chicken Curry with Chickpeas

• Serves: 4

4 points per serving

 

2 onions, quartered

3 garlic cloves

3cm (1¼") piece of fresh root ginger, peeled and roughly chopped

2 tbsp moglai (medium) curry powder

½ tsp turmeric

2 tsp paprika

1 fresh red chilli, seeded and roughly chopped

20g packet fresh coriander

1 chicken stock cube

425ml boiling water

4 skinless boneless chicken breasts (about 500g) cubed

410g can chickpeas, drained and rinsed

 

Tip onions, garlic, ginger, ground spices, chilli and half the coriander into a food processor.  Add 1 tsp salt and blend to a puree. Tip the mixture into a medium saucepan and cook over a low heat for 10mins, stirring frequently.

Crumble in the stock cube, add the boilin water and return to the boil.  Add the chicken, stir, then lower the heat and simmer for 20 minutes until the chicken is tender.

Chop the remaining coriander, reserve 2 tbsp, then stir the remainder into the curry with the chickpeas.  Heat through and divide between 4 bowls.  Sprinkle with the reserved corinder.

 

Serve with natural yogurt spooned over, with basmati rice, naan bread or poppadums.  Not forgetting to add the extra points.  The points given are for the curry only.