Name: Chicken and chickpea curry
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 400 g chickpeas tinned; 700 g baby potatoes halved; 4 garlic cloves, peeled, bruised; 8 chicken thighs and drumsticks; lemon large, juice only; 100 ml yoghurt plain; 2 chutney fruit; 2 curry powder or curry paste; 1 tsp chilli flakes; 6 cardamom bruised; 1 tsp turmeric

Recipe Disclaimer

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Ingredients (11)

400 g	chickpeas — tinned
700 g	baby potatoes — halved
4	garlic — cloves, peeled, bruised
8	chicken — thighs and drumsticks

MARINADE:

	lemon — large, juice only
100 ml	yoghurt — plain
2	chutney — fruit
2	curry powder — or curry paste
1 tsp	chilli flakes
6	cardamom — bruised
1 tsp	turmeric

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Method:

Mix the marinade ingredients in a bowl.
Drain and rinse the chickpeas and place with the chicken, potatoes and garlic in a large freezer bag or plastic container.
Add the marinade and give it all a good mix.
Close the bag or container and place in the fridge for about 24 hours (or at least over night). Turn it over every time you open the fridge.

Preheat the oven to 200°C

Place all the ingredients in a single layer in a large roasting tray and cover tightly with foil.
Roast for one hour. After an hour check the potatoes. If still slightly raw, pop it back in the oven, covered with foil for a further 15 minutes.
Remove the foil and roast for a further 15 minutes until the chicken and potatoes begin to crisp. Keep a close eye that the marinade does not start to burn.

Serve with plain yoghurt, chopped coriander and naan bread.

Recipe reprinted with permission of Hein Stirred. To see more recipes, please click here.