Chicken and Chickpea Korma

Serves: 4


Ingredients:
350g/12 oz skinless, boneless chicken
2 tbsp vegetable oil
2 onions, peeled and cut in to wedges
2-4 garlic cloves, peeled and chopped
2-3 tbsp Korma curry paste
1 tsp garam masala
1/2 - 1tsp ground cloves
450ml/ 3/4 pint chicken stock
225g/8 oz ripe tomatoes, peeled and chopped
400g/14oz can chickpeas, drained and rinsed
4 tbsp double cream
6 spring onions, trimmed and diagonally slice


Instructions:
1. Cut the chicken in to small strips and reserve. Heat the oil in a wok or frying pan, add the chicken and cook, stirring, for 3 minutes, or until sealed. Remove and reserve.
2. Add the onion and garlic to the pan and fry gently for 5 minutes, or until the onion has begun to soften. Add the curry paste, garam masala and ground cloves and cook, stirring, for 2 minutes. Return the chicken to the pan and stir well.
3. Add the stock, tomatoes and chickpeas, then bring to the boil, reduce and simmer for 15-20 minutes, or until the chicken is cooked. Stir in the cream. Spoon on to a warm serving dish, sprinkle with the spring onions, and serve with Indian style bread.


Taken from: "Curry - Essential Recipes"


Notes: Can substitute the double cream for yoghurt for a slightly healthier dish.