POTATO AND CHICKPEA CURRY

4 medium potatoes cut into large chunks
2 tins of chickpeas
2 medium onions chopped finely
2tsp garam masala
48
3tsp curry powder
1tsp turmeric powder
1tsp cumin seeds
2 pods of garlic crushed
1tsp fresh ginger roots grated
frylight spray
1/2 tin of tomatoes
1/2 tsp of chilli powder
1/2 pint of water


Method


Put onions cumin seeds in non stick pan add frylight and cook till brown.

Add garlic, ginger then fry for 2 min.

Add all spices then tin tomatoes, cook again for about 5min on low heat.

Add potatoes and a 1/2 pint water cook 10 mins.

Then add chick peas cook till potatoes are cooked, watching the water at all
times.

Sprinkle with fresh coriander.

Chicken and Chickpea Curry

• 3 tbsp vegetable oil
• 900 g boneless chicken thigh fillets
• 1 onion, sliced
• 2 red peppers, deseeded and chopped
• 2.5 piece root ginger, peeled and chopped
• 2 cloves garlic
• 6 tbsp Tikka Masala or medium curry paste
• 1 tbsp tamarind paste
• 2 x 400g can chopped tomatoes
• 300 ml chicken stock
• 225 g frozen chickpeas
• 1 tsp caster sugar
• 3 tbsp chopped fresh coriander

Method

1. Cut each chicken thigh fillet into four. Heat 2 tbsp of the oil in a large frying pan or wok, add the chicken and sauté over a high heat for 10mins or until golden. Transfer to a plate.
2. Add the remaining oil, onions and peppers to the pan and sauté for 3 mins or until soft.
3. Stir in the ginger, garlic, tikka masala and tamarind pastes and cook for 1 min.
4. Add the chicken, tomatoes, chicken stock and chick peas, then bring to the boil. Cover and simmer for 20mins or until the chicken is tender.
5. Remove the lid and simmer uncovered for a further 10mins or until the sauce has thickened slightly.
6. Stir in the yogurt, sugar then season to taste. Stir in the coriander and serve with rice.