Pulse together the 4 tomatoes, onion, ginger, jalapeno, curry powder and 1 tsp salt in a food processor until smooth. Heat the vegetable oil in a large pan. Add the tomato mixture and cook for 5 minutes. Add in 500ml hot stock to the pot and bring to a simmer. Add the chickpeas and cook for 5-8 minutes until the sauce thickens slightly. Add in the sugar snaps, chopped coriander and shredded chicken and cook for just 2 minutes more. Serve the chicken and chickpea curry into bowls drizzled with yogurt, extra fresh coriander and warm naan bread on the side.
Serves 2Email this Recipe Back to Manuel's recipes