Fragrant chicken curry with chick peas

Ingredients

• 410 g chickpeas drained and rinsed canned
• 4 fillet meat from a rotisserie chicken boneless skinless cubed ( 500g 1lb 2oz total weight)
• 1  chicken stock cube 
• 2 tbsp moglai curry powder (medium)
• 20 g coriander fresh
• 3  fat garlic cloves 
• 1 piece cm/¼in root ginger fresh peeled roughly chopped
• 2  onions quartered
• 2 tsp paprika 
• 1  chilli fresh red seeded roughly chopped
• 0.5 tsp turmeric 

Equipment

• food processor
• sauce pan

Directions

1. Tip the onions, garlic, ginger, ground spices, chilli and half the coriander into a food processor.
2. Add 1 teaspoon salt and blend to a purée. Tip the mixture into a medium saucepan and cook over a low heat for 10 minutes, stirring frequently.Crumble in the stock cube, add the boiling water and return to the boil.
3. Add the chicken, stir, then lower theheat and simmer for 20 minutes until the chicken is tender.Chop the remaining coriander, reserve 2 tablespoons, then stir the remainder into the curry with the chickpeas.
4. Heat through and divide between fourbowls.
5. Sprinkle with the reservedcoriander and spoon over the yogurt,then serve with basmati rice, naanbread or poppadums.