Peel the onions, garlic and ginger. Deseed the peppers.
Here they are.
Put them in a food processor along with chilli, coriander stalks, honey and spices. Crumble in the chicken stock. Blitz into a paste.
Here's the paste.
Put a large saucepan on medium heat. Add oil and the chicken. Fry for 10 minutes. Then remove onto a plate.
Here's the chicken on a plate.
Chop the remaining onion and pepper. Add to pan and cook for a couple of minutes.
Tip in the paste and cook for about 5 minutes. Pour in 500 ml of boiling water. Drain the chick peas and add to the pan with the tomato purée, some salt and pepper. Stir well.
Return the chicken to the pan. Put the lid on, lower the heat and let it simmer for 45 minutes.
While it simmers for the last 10 minutes or so, prepare the rice according to re packet instructions.
Turn into a bowl and sprinkle with coriander.
Serve with rice and a wedge of lemon. Eat.
- 2.0 Onions
- 4.0 Garlic
- 1.0 Piece of ginger
- 2.0 Yellow peppers
- 1.0 Chicken stock cube
- 2.0 Fresh red chillis
- Bunch of fresh coriander
- 1.0tsp Runny honey
- 1.0tsp Ground turmeric
- 2.0tsp Curry powder
- 12.0 Chicken thighs
- Olive oil
- 1.0 Tin of chickpeas 440g
- 1.0tsp Tomato concentrate
- Basmati rice (for four)