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.

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