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Healthy Heroes Chicken Curry
6 boneless, skinless chicken thighs, cut into 1 cm pieces
1 tablespoon oil
2 tomatoes chopped
1 clove garlic, chopped
1 small onion chopped
15g grated root ginger
1 teaspoon curry powder
1 tin coconut milk
150ml chicken stock made with one cube
1 tablespoon tomato purée
1 tin chickpeas, drained
1 small tin sweetcorn drained
100g frozen peas
Heat the oil in a large frying pan or wok until hot and then add the chicken. Cook to seal off.
Blend the tomatoes with the onion, garlic, ginger and curry powder to a smooth paste.
Add to the chicken and cook for a couple of minutes. Add the coconut milk and stock and simmer for 10 minutes. Add the chickpeas, sweetcorn and peas and simmer for 5 minutes.
Check seasoning and serve with rice.
