1 onion diced
1 Tbs olive oil
2 cloves of garlic chopped finely
6cm long fresh ginger finely grated
1-2 tsp Woolworths mild curry blend
½ tsp salt
4-5 chicken breasts or boneless chicken thighs
½ – 1 can lite coconut milk
1 can chickpeas
1 Tbs tomato paste
1 Tbs sweet chilli sauce
Optional: fresh chopped chilli
Saute onion, garlic and ginger on low heat with a tablespoon of olive oil until soft and fragrant. Add the curry powder and stir through until blended in. Add chicken and cook it through. Add tomato paste and sweet chilli sauce and give it a stir. Adjust the heat on the stove accordingly. Add coconut milk and cook uncovered on medium heat for 10-15 minutes. Add more coconut milk or boiling water according to your taste preference and to reach the desired consistency. Add beans. Reduce heat and simmer for another 10 – 15 minutes covered or uncovered depending on how thick you’d like the curry.
Serve with 1 cup basmati rice and fresh grated carrot (I liquidise my frozen pineapple chunks and a dash of lemon juice and add to the grated carrots) and small mango chunks on the side. Add some fresh chilli if desired.