Ingredients
- 2 onions
- 4 cloves of garlic
- 5 cm piece of ginger
- 2 yellow peppers
- 1 organic chicken stock cube
- 1-2 fresh red chillies
- 15 gr. of fresh coriander
- 1 teaspoon runny honey
- 1 level teaspoon ground tumeric
- 2 teaspoons curry powder
- 8 free-range chicken drumsticks
- olive oil
- 400 gr. tin of chickpeas
- 1 teaspoon tomato purée
- 320 gr. basmati rice
- 1 lemon
- fat-free natural yoghurt , optional
Method
- Peel the onions, garlic and ginger and deseed the peppers.
- Put 1 onion, 1 pepper, the garlic and ginger into a food processor.
- Crumble in the stock cube and add the chilli, the coriander stalks, honey and spices, then blitz to a paste.
- Place a large casserole pan on a medium-high heat and fry the chicken drumsticks with a splash of oil for 10′, or until golden, turning occasionally with tongs.
- Remove the chicken to a plate, leaving the pan on the heat.
- Roughly chop the remaining onion and pepper and add to the pan to cook for a few minutes, then tip in the paste and let it cook down for around 5′.
- Pour in 500 ml of boiling water.
- Drain the chickpeas and add along with the tomato purée and a pinch of sea salt and black pepper, then stir well.
- Return the chicken to the pan, pop the lid on, reduce the heat and simmer gently for around 45′, or until the sauce darkens and thickens.
- With 15′ to go, put 320 grams of rice and 2 mugs of boiling water into a pan with a pinch of salt and simmer with the lid on for 12′, or until all the liquid has been absorbed.
- Serve the curry in the middle of the table with a few dollops of yoghurt, if using, and a scattering of coriander leaves, with lemon wedges for squeezing over and the fluffy rice on the side.