Rezika'S Chicken & Vegetable Curry

1. 1

   Put the olive oil in a large, heavy bottomed pan, add the onions & cook on a medium heat until they are golden & translucent.

2. 2

   Add the turmeric & curry powder to the pan, followed by the chicken pieces - cook until the chicken is sealed on all sides.

3. 3

   In a food processor, make a paste from the ginger & garlic. Once you have made a smooth paste, add it to the pan & mix well. Cook for 2 minutes.

4. 4

   Liquidize the tinned tomatoes & add them to the pan along with the water. Cover & simmer on a medium heat for 90 minutes - check & stir from time to time - add any extra water if you think it needs it. Add the salt & black pepper.

5. 5

   After 90 minutes, rinse & drain the chickpeas & add them to the pan. Chop the potatoes into cubes approximately 1cm x1cm & add them to the pan.

6. 6

   Cover & simmer again for 20 minutes.

7. 7

   Take your bunch of coriander. Remove 6 large leaves & set aside for your garnish. Roughly chop the remainder.

8. 8

   After 20 minutes cooking, add the frozen peas & 2 tbsp chopped coriander. Cook for 5 minutes.

9. 9

   At this point, the veggies & the chickpeas should be tender. If you would like a thicker sauce, turn up the heat & reduce the sauce - stirring to avoid the curry catching on the bottom of the pan. If you would like more sauce, just add a little stock & a touch more seasoning & curry powder.

10. 10

    If you've used bone-in chicken pieces, you may wish to remove the bones now.

11. 11

    Check the seasoning, adjust if necessary, just before serving add the remainder of the coriander & mix well.

12. 12

    You can also add a teaspoon of freshly ground garam masala at this point if you wish - I generally don't bother though --

13. 13

    My family loves to eat this curry with either basmati rice or freshly made naan & pitta breads, pakoras & poppadoms. I also serve a light cucumber raita & a mixed green salad.

* Per serving · 4 servings · Values may vary.