-
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
Add the turmeric & curry powder to the pan, followed by the chicken pieces - cook until the chicken is sealed on all sides.
-
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
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
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
Cover & simmer again for 20 minutes.
-
7
Take your bunch of coriander. Remove 6 large leaves & set aside for your garnish. Roughly chop the remainder.
-
8
After 20 minutes cooking, add the frozen peas & 2 tbsp chopped coriander. Cook for 5 minutes.
-
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
If you've used bone-in chicken pieces, you may wish to remove the bones now.
-
11
Check the seasoning, adjust if necessary, just before serving add the remainder of the coriander & mix well.
-
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
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.
