Chicken Korma With Chickpeas

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 2 tablespoons canola oil
• 6 chicken breast fillets, cut into 3cm peices
• 2 onions, halved & sliced
• 3 tablespoons korma paste
• 800 g butternut pumpkin, peeled, seeded, cut into 2cm peices
• 400 g diced tomatoes
• 2 cups chicken stock
• 400 g chickpeas, rinsed, drained
• 200 g snow peas, trimmed
• fresh coriander leaves, to serve
• 1 cup greek yogurt, to serve (or tzatziki)
• 2 turkish bread, oiled, herbed, toasted & sliced

Recipe

• 1 heat half the oil in a large frying pan over medium-high heat. cook half the chicken, turning occasionlly, for 3-4 minutes or until browned.
• 2 take out of pan. repeat with remaining chicken.
• 3 add the onion and remaing oil to the pan and cook, stirring, for 5 mins or until onion is soft.
• 4 add the chicken and curry paste and cook, stirring, for 2 mins or until well combined. add pumpkin, tomato and stock and stir until well combined. cover and bring to boil. reduce heat to medium and simmer for 10 minutes.
• 5 add the chickpeas and snow peas ans simmer, uncovered, for 5 mins or until the snow peas are bright green and tender crisp and the sauce thickens slightly.
• 6 spoon the curry among serving bowls. top with corriander and yoghurt. serve with toasted turkish bread.