Serves: 4 – 5 People
- 650g skinless chicken breasts
- 1 x 400 g canned chickpeas (drained)
- 1 large onion, chopped
- 1 stick of celery, chopped
- 1 carrot, peeled and chopped
- 5 baby marrows, sliced (Also known as courgettes or zucchini)
- ½ each, red & green & yellow peppers, chopped
- 1 tsp freshly ground ginger
- 3 cloves garlic, crushed
- 1 tsp freshly ground cumin
- 1 heaped tsp ground coriander
- 1 tsp ground turmeric
- 1 x 400 g packet of Denny Butter chicken cook in sauce (or equivalent)
- 1 tsp ground leaf masala
- Salt & freshly ground black pepper to taste
- Olive oil to fry
- Fresh coriander to garnish
Heat the oil in a large heavy based pan.
Fry the chopped onion gently till transparent.
Add the crushed garlic cloves & freshly ground ginger.
Add the chopped celery & carrot.
Keep stirring with slotted spoon until the vegetables soften.
Add sliced baby marrows. Keep stirring on heat level 3 for about 5mins.
In a separate bowl mix ground spices and add ±100ml of warm water to form a fluid gravy.
Add to the vegetable mix & turn down the heat to level 2 & cover to simmer.
In a Wok, brown sliced chicken breasts in oil & garlic in batches to seal the meat.
Remove chicken with a slotted spoon & place in a separate bowl. Drain off excess oil.
Add chicken to the vegetables and mix well.
Add the Cook In sauce. Turn up the heat to level 3 & bring to a simmer.
Add chopped peppers and season with salt & pepper to taste.
Turn down to level 2 & simmer gently for 20mins, stirring occasionally so not to stick.
Add drained chickpeas & gently simmer at level 1 for 10mins.
Add a handful of chopped coriander & turn off the heat.
Serve with poppadums / yogurt & cucumber / Mrs Balls chutney & Basmati rice.
NB: If you want it hotter you can add some fresh or dried chilli with the Leaf Masala.