Chicken, Chickpea and Red Pepper Curry

Chicken, Chickpea and Red Pepper Curry

Ingredients:

500g chicken thigh fillets, deboned and diced

15ml sunflower oil

Salt and freshly ground black pepper

1 red pepper, deseeded and roughly chopped

30ml curry paste

410g can chickpeas, rinsed and drained

50g creamed coconut, grated

250ml boiling water

Basmati rice and green beans to serve

Method:

Heat the oil in a non-stick pan. Season the chicken and fry in the oil for 4-5 minutes, turning, until browned.

Add the red pepper and cook for 2 minutes. Stir in the curry paste and cook for 30 seconds, then add the chickpeas, coconut and boiling water. Bring to a simmer, cover and cook gently for 5 minutes.

Serve with rice and green beans.

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