Creamy, mild curry packed with chickpeas and sweet peppers, blitzed silky smooth and topped with crispy chicken tenders. A proper comfort dinner for the whole family.
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Serves
3
Onion
Red Pepper
Garlic Clove
Fresh Ginger
Tomato Purée
Garam Masala
Water
Double Cream
Butter
Chickpea
Chicken Tender
Olive Oil
Salt
Black Pepper
To Serve:
Fresh Coriander
Red Chilli
Lime
Rice
Serves
3
Onion
Red Pepper
Garlic Clove
Fresh Ginger
Tomato Purée
Garam Masala
Water
Double Cream
Butter
Chickpea
Chicken Tender
Olive Oil
Salt
Black Pepper
To Serve:
Fresh Coriander
Red Chilli
Lime
Rice
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Step 1.
1 Adult Serving = 2 Kids Servings
Thinly slice the onion and red pepper. Finely chop the garlic and ginger.
Step 2.
Heat a glug of olive oil in a saucepan set over a medium heat. Add the sliced onion and pepper and cook for 15 mins until soft and sweet.
Step 3.
Stir in the garlic, ginger and tomato purée. Cook for 2 mins until fragrant and darkened slightly.
Step 4.
Add the garam masala, water and double cream. Let everything bubble away for 15 mins.
Step 5.
Use a hand blender to blitz the mixture until completely smooth. Dot in the butter and stir until melted and silky. Drain the chickpeas and stir them into the sauce. Taste and season with salt and black pepper.
Step 6.
Meanwhile, cook the chicken tenders following pack instructions.
Step 7.
Serve up!
Spoon the curry into bowls, top with the crispy tenders, and finish with sliced red chilli, fresh coriander and a wedge of lime for the adults. Serve with rice, if you like.
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