Chicken and chickpea curry

Ingredients

• 2 large onions, peeled and sliced into half rings
• 3 garlic cloves, peeled and thinly sliced
• 1 generous piece of fresh ginger, peeled and finely chopped
• 4 chicken thighs, boneless and skinless, cut into pieces
• 1 heaped tablespoon garam masala powder
• 3 vine tomatoes, cut into small pieces
• as much chilli as you like (I stuck with 1)
• 1 tin of chickpeas (400g)
• 200 g peas
• 200 ml coconut milk
• leaves from 1/2 a bunch of flat-leaf parsley, to serve
• cooked rice or flatbread, to serve
• lime, cut into wedges

Instructions

1. 1

   1. Heat a splash of oil in a pan and gently fry the onions, garlic and ginger. Then add the chicken thigh pieces and cook until nicely browned.2. Once the chicken is nicely browned, add the garam masala. Cook until you can smell the spices, then add the tomatoes, chilli and chickpeas. Pour in the coconut milk and bring to the boil. Once boiling, add the peas and season everything with salt and pepper to taste.3. Let everything simmer on a low heat until the curry has thickened slightly. In the meantime, cook your rice or warm your flatbread.4. Spoon the curry onto a plate and scatter over the parsley leaves. Serve with a wedge of lime and enjoy!