Chicken and Chickpea Curry

Ingredients

• 1 tin chickpeas (400g)
• 700 g baby potatoes (halved if on the small side, otherwise quartered.)
• 4 cloves garlic (peeled and bashed)
• 8 bone-in (skin-on chicken thighs or thighs and drumsticks)
• Marinade
• 1 tbsp olive oil
• Juice of 1 large lemon
• 100 ml plain yoghurt
• 2 tbsp fruit chutney
• 2 1 bsp curry powder or curry paste of your choice
• 1 tsp or more chilli flakes (optional and to taste)
• 6 cardamom pods – bruised
• 1 heaped tsp turmeric
• 1 tsp salt

Instructions

1. 1

   Mix the marinade ingredients in a bowl.

2. 2

   Drain and rinse the chickpeas and place with the chicken, potatoes and garlic in a large freezer bag or plastic container.

3. 3

   Add the marinade and give it all a good mix.

4. 4

   Close the bag or container and place in the fridge for about 24 hours (or at least over night). Turn it over every time you open the fridge.

5. 5

   Preheat the oven to 200 degrees C

6. 6

   Place all the ingredients in a single layer in a large roasting tray and cover tightly with foil.

7. 7

   Roast for one hour. After an hour check the potatoes. If still slightly raw, pop it back in the oven, covered with foil for a further 15 minutes.

8. 8

   Remove the foil and roast for a further 15 minutes until the chicken and potatoes begin to crisp. Keep a close eye that the marinade does not start to burn.

9. 9

   Serve with plain yoghurt, chopped coriander, naan bread and beer

10. 10

    Adapted from Selma's Table