Chicken, chickpea and coconut curry

By Aranna Hasan Delwar

Phoebe Wood's delectable chicken, chickpea and coconut curry recipe is a phenomenal method for putting a grin on everybody's countenances.

Fixings

2 tbs coconut oil

600g chicken thigh filets

1 onion, finely hacked

4 garlic cloves, squashed

4cm piece (20g) ginger, finely ground

1 tbs curry powder

2 tbs tomato glue

1 tsp ground turmeric

400g can chickpeas, depleted, washed

400g can hacked tomatoes

400ml might coconut at any point milk

2 huge branches curry leaves, in addition to extra broiled passes on to serve

2 tsp fish sauce, or more to taste

Steamed rice, to serve

Lime pickle, to serve

Regular yogurt, to serve

Strategy

1.Heat oil in a non-stick frypan over medium intensity. Season chicken and add to dish. Cook for 2-3 minutes on each side until brilliant. Move to a plate. Add onion to container and cook, mixing consistently, for 3 minutes or until relaxed. Add garlic and ginger and cook for 1-2 minutes until fragrant.

2.Mix in curry powder, tomato glue and turmeric and cook for 2 minutes or until daintily caramelized. Add chickpeas, tomatoes, coconut milk, curry leaves and 400ml water and bring to a stew. Return chicken to dish. Get back to a stew and cook for 30 minutes or until chicken is cooked through and delicate, and sauce is thick and diminished. Season with fish sauce.

3.Present with rice, lime pickle, yogurt and seared curry leaves.