One-Pot Roasted Chicken Curry With Chickpeas & Coconut

• 8 chicken, legs or thighs
• 2 handfuls cherry tomatoes
• 1 handful curry leaves
• 10-12 garlic cloves
• 1 onion, chopped
• 3 teaspoons curry powder
• 1/2 teaspoon red chili powder
• 1-2 fresh red chillies
• 2 tablespoons vegetable or coconut oil
• salt, to taste
• 3/4 cup thick unsweetened coconut milk
• 1 can chickpeas (optional), drained
• 1 handful cilantro (optional), chopped

1. Preheat oven to 350u0b0F.
2. Throw all the ingredients except coconut milk, chickpeas and cilantro (if using) into in a snug oven-safe pot (a dutch oven works well) and mix everything together gently, rubbing the spices into the chicken a bit and pushing the tomatoes underneath. Place in the oven and let cook for 1 hour.
3. After an hour, add the coconut milk and chickpeas (if using) to the pot. Give everything a gentle stir and place back in the oven for another thirty minutes to an hour, until the chicken is cooked through and nearly falling off the bone.
4. Remove from oven. Adjust salt and sprinkle with cilantro, if using.
5. Serve hot with rice.

chicken, tomatoes, handful curry, garlic, onion, curry powder, red chili powder, fresh red chillies, vegetable, salt, milk, chickpeas, handful cilantro

Taken from food52.com/recipes/75279-one-pot-roasted-chicken-curry-with-chickpeas-coconut (may not work)