Ingredients
- 2 brown onions, sliced
- 2 sticks celery, sliced
- 4 cloves garlic, sliced
- 2 Tbsp vegetable oil
- 800g chicken thigh fillet, diced
- 1 Tbsp curry powder
- 4 fresh curry leaves
- 2 cardamom pods
- 4 cloves
- 400g can chickpeas, drained and rinsed
- 1L chicken stock
- 2 medium zucchini, diced
- salt and pepper
- rice, to serve
Instructions
1 Sauté the onions, celery and garlic in vegetable oil in a saucepan over a medium heat until softened. Add the chicken and fry until lightly browned.
2 Add the spices and cook until aromatic, then pour in the chickpeas and stock. Simmer for 1 hour, until the chicken is tender and sauce begins to thicken. Add the zucchini and cook until soft, then season with salt and pepper and serve with rice.