CHICKEN AND CHICKPEA CURRY
Something a little unusual; not something you'll find in many restaurants. The origins appear to be Pakistani, although a true Pakistani dish has stronger spices. This recipe is comparatively mild, and goes well with a flavoursome white wine.
2 tsp rapeseed oil
1 onion, sliced
1 small red pepper, deseeded and sliced
1 small fresh red chilli, deseeded, and finely
1–2 clove of garlic, minced
1-inch piece of fresh root ginger, peeled and
EITHER 4 skinless, boneless chicken thighs, cut
OR 2 chicken
breasts, cut into chunks
1 tbsp plain flour
1 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
150 ml vegetable or chicken stock
230 gm can of chopped tomatoes
300 gm can of chick peas
1 tbsp tomato purée
100 gm small, fresh spinach leaves
1. Heat oil in saucepan, add onion and red
pepper and sauté over medium heat for 5 minutes, or until softened
2. Add chilli,
garlic and ginger, and cook for 1 minute.
3. Add chicken
and cook until sealed.
4. Stir in
flour and the spices, and cook gently for 1 minute, stirring.
5. Stir in
stock, add tomatoes, tomato purée and chickpeas, mixing well.
6. Bring to boil, stirring; cover, reduce
heat and simmer for about 25-30 minutes, or until chick is cooked.
7. Stir in spinach; cook briefly until