Chicken And Chickpea Curry

• 1 tbsp oil
• 1 None onion, sliced
• 1 2/3 lbs boneless skinless chicken thighs, trimmed and cubed
• 1/4 cup rogan josh paste
• 1 1/2 cups chicken stock
• 2 None potatoes, peeled and cubed
• 1 cup drained canned chickpeas
• 1 cup light coconut milk
• 4 oz green beans, trimmed, sliced
• 2 None tomatoes, chopped
• None None Cilantro sprigs, plain yogurt, steamed rice, to serve

1. Heat oil in a large saucepan on medium heat. Saute onion for 2-3 mins until softened. Add chicken and curry paste and cook for 5 mins, stirring, until lightly browned.
2. Add stock and potatoes and bring to a boil. Reduce heat to low and simmer for 20 mins until potatoes are tender and chicken is cooked through.
3. Stir in chickpeas, coconut milk, beans and tomatoes. Simmer for 4-5 mins until vegetables are tender. Serve with cilantro sprigs, yogurt and steamed rice.

oil, onion, chicken thighs, rogan josh, chicken stock, potatoes, chickpeas, light coconut milk, green beans, tomatoes, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/23029 (may not work)