Chicken thigh & chickpea curry

What you need

• ·200g chicken thigh fillets
• ·120g basmati rice
• ·200g chickpeas
• ·30g curry paste
• ·200g chopped tomatoes
• ·80g onions
• ·8g garlic
• ·8g root ginger
• ·10g olive oil

Method

1. 1Thighs browned in the oil in a hot pan and set aside. They do not need to be cooked through — they go back in.
2. 2Onion in the same pan until soft, then garlic, ginger and the curry paste for a minute until it darkens.
3. 3Tomatoes, chickpeas, the chicken back in and 150ml water. Simmer 20 minutes with the lid off.
4. 4Rice on when the chicken goes back in.

Thighs cost a third less than breast, carry the sauce better and cannot dry out. Use them.

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