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Indian Chicken & Chick Pea Curry


  1. Heat the oil and onions in a large saucepan over a medium heat. Cook gently until the onions are softened and beginning to brown. Add the garlic and cook for a further 2-3 minutes.
  2. Stir in the curry paste and chicken bouillon and cook for 5 mins, then add the chicken pieces and cook for a further 10 mins.
  3. Pour in the tomato sauce, chickpeas, coconut milk powder, water and ¾ of the natural yoghurt. Simmer for a further 15 mins to infuse the flavours.
  4. Just before serving, stir in the fresh coriander.
  5. To finish, drizzle the remaining yoghurt over the curry and serve with warm mini naan bread.