Curry Chicken With Chickpea Stew

• 1 tsp curry powder
• 1/4 tsp salt
• 3 tbsp oil
• 4 None chicken fillets (about 175g each)
• 1 None medium onion, peeled and diced
• 2 cloves garlic, peeled and diced
• 4 None medium carrots, peeled and sliced
• 4 None medium tomatoes, diced
• 200 ml hot vegetable stock
• 400 g can chickpeas, drained
• 150 g full-fat natural yogurt
• 1 tsp cornflour
• 15 g fresh flat-leaf parsley, little reserved for garnish, remainder chopped

1. In a bowl, mix the curry powder, salt and 1 tbsp oil. Add the chicken and coat with spice mix. Chill it for 20 mins.
2. To make the chickpeas, heat 1 tbsp oil in a saucepan and saute the onion, garlic and carrots until softened. Add the tomatoes and saute for 2 mins. Season with salt and black pepper. Add the stock and chickpeas, cover and simmer for 8 mins. In a bowl, mix the yogurt and cornstarch until smooth. Stir into the chickpeas and season with salt and black pepper. Stir in the chopped parsley and keep warm.
3. Heat 1 tbsp oil in a frying pan and brown the chicken for 6-7 mins on each side. Drain on paper towels. Serve with the chickpeas and garnish with the reserved parsley.

curry powder, salt, oil, chicken, onion, garlic, carrots, tomatoes, chickpeas, fullfat natural yogurt, cornflour, parsley

Taken from recipes-plus.com/api/v2.0/recipes/19373 (may not work)