Vegetable & Chickpea Curry
(Serves 4-6)
Ingredients:
4 chicken breasts (diced)
2 onion (chopped)
1 garlic clove (crushed)
1 14oz tin chickpeas
2 carrots (chopped)
1 red pepper (chopped)
1 yellow pepper (chopped)
4 baby sweetcorn (chopped)
4 oz (113g) cut green beans
2 tsp curry powder
2 tsp garam masala
1 tsp coriander seeds (crushed)
2 tsp turmeric
1 tsp grated fresh ginger
1 table spoon dark cane sugar
2 chilli peppers (fine chopped)
1 pint (0.48 ltr) chicken stock
2 table spoons olive oil
Salt & pepper to season
Preparation:
Place the olive oil along with the spices and hot peppers into a pestle and grind down to a paste, adding salt and pepper to season.
Place the chicken pieces into a dish and liberally coat with the curry paste, before adding to the slow cooker.
Place the onion, garlic, peppers into a saucepan with the chicken stock and bring to the boil.
Add to the slow cooker along with the rest of the ingredients .
Cook on ‘low’ for 8 hours or until vegetables become tender.
Taste and add seasoning if needed.
Fantastic served on a bed of rice or couscous.
*****