Chicken & Coconut Curry

Ingredients:

• 450g Co-op British chicken breast fillets, cut into pieces

• 2 tsp turmeric

• 1 tbsp Co-op olive oil

• 1 onion, finely chopped

• 2 garlic cloves, finely chopped

• 1 red chilli, deseeded and finely chopped, plus extra to serve

• 5cm ginger, finely chopped

• 2 tbsp garam masala

• 60g Co-op ground almonds

• 400g can Co-op chopped tomatoes

• 400ml can Co-op coconut milk

• 400g can Co-op chickpeas, drained and rinsed

• 1 red and 1 yellow pepper, deseeded and sliced

• 250g pack Co-op microwave wholegrain rice, to serve

• Small handful coriander

Directions:

1. Toss the chicken in the turmeric and season

2. Heat half the olive oil in a large saucepan, then cook the chicken for 3-4 mins in batches, until golden. Set aside

3. Add the remaining oil to the pan, along with the onion, then season and cook for 2-3 mins to soften

4. Stir in the garlic, chilli and ginger, then cook for another minute

5. Add the garam masala and ground almonds, stir to coat, then stir in the canned tomatoes, coconut milk, chickpeas and peppers

6. Return the chicken to the pan, then simmer gently for about 15 mins, until it’s cooked through

7. Add a splash of water if the sauce becomes too thick

8. Meanwhile, cook the rice according to the pack instructions, then serve with the curry

9. Garnish with the coriander and extra chilli