Ingredients
1 large brown onion, finely sliced
200g of veg (washed & chopped):
- Celery
- Carrot
- Cauliflower
2 cloves of garlic, minced
1 thumb-sized piece of ginger, finely chopped
1 tablespoon of dried herbs
200g chicken in small pieces
2 tablespoons of curry paste
1 tin of chopped tomatoes
200ml water
200g of chickpeas
1/4 tin of coconut milk
Level:
Medium
Serves:
4 servings
Prep Time:
Cook Time:
10 mins
30 mins
Recipe video tutorial
Preparation
Prepare the ingredients as described in the list.
In a saucepan on low heat, sauté the onions and celery with a splash of oil for 10 minutes until soft and golden.
Add garlic, ginger, chicken and herbs to the pan and cook for 5 minutes until the chicken starts to colour on the outside.
Stir in the curry paste and cook for 2 minutes.
Add the chopped tomatoes, 200ml water and the chickpeas.
Simmer for 10 minutes with a lid on, until the sauce has thickened and the chicken is cooked through.
Remove lid and stir in the coconut milk
Taste and season with salt and pepper to your liking.
Serve with rice, chapati or naan bread.
METHOD FOR COOKING IN A SLOW COOKER
If you would prefer to cook your curry in a slow cooker, just follow these steps:
1. Prepare the ingredients as described in the list.
2. Add everything apart from the coconut milk to the slow cooker, making sure all the chicken and veg are submerged.
3. Cook for at least 4 hours on low, then stir in the coconut milk before serving.
Hints and Tips
If you fancy making this recipe with different ingredients, try these swaps:
Swap the carrot or cauliflower for green beans or aubergine
Swap the chickpeas for lentils or beans
Swap the coconut milk for yoghurt
For extra yum, add some spinach or chopped coriander when you stir in the coconut milk.
🌶If you want to make your curry spicier, add more ginger or why not try adding fresh chilli or chilli powder?
Use a spoon to scrape the skin off the ginger, so you don't waste any of the flesh.
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