Serves 4-5pp

Ingredients

• 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

 Method

1.  Heat the oil in a large heavy based pan.
2. Fry the chopped onion gently till transparent.
3. Add the crushed garlic cloves & freshly ground ginger.
4. Add the chopped celery & carrot.
5. Keep stirring with slotted spoon until the vegetables soften.
6. Add sliced baby marrows. Keep stirring on heat level 3 for about 5mins.
7. In a separate bowl mix ground spices and add ±100ml of warm water to form a fluid gravy.
8. Add to the vegetable  mix & turn down the heat to level 2 & cover to simmer.
9. In a Wok, brown sliced chicken breasts in oil & garlic in batches to seal the meat.
10. Remove chicken with a slotted spoon & place in a separate bowl. Drain off excess oil.
11. Add chicken to the vegetables and mix well.
12. Add the Cook In sauce. Turn up the heat to level 3 & bring to a simmer.
13. Add chopped peppers and season with salt & pepper to taste.
14. Turn down to level 2 & simmer gently for 20mins, stirring occasionally so not to stick.
15. Add drained chickpeas & gently simmer at level 1 for 10mins.
16. Add a handful of chopped coriander & turn off the heat.
17. Serve with poppadums / yogurt & cucumber / Mrs Balls chutney & Basmati rice.
18. NB: If you want it hotter you can add some fresh or dried chilli with the Leaf Masala.