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 2

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