1chilli, red, smallfinely chopped (include seeds for extra heat)
1onion, brownfinely chopped
1tspginger, minced
2clovegarlicfinely chopped
4tbspcurry paste, kormaGF if required
800gchicken, thighchopped into inch sized pieces
400gtomato, diced, canned
¾cupstock, chickenGF if required
260gyoghurt, natural(1 cup) half to mix through, half to serve
400gchick peas, canneddrained
Instructions
Heat the oil in pan and sauté the chilli, onion, garlic and ginger until soft. Add the curry paste and cook for a further minute until fragrant. Transfer to a slow cooker.
Add chicken to the pan and cook in batches until just golden. Transfer each batch of chicken into the slow cooker.
Add the tomatoes and stock to the slow cooker and cook on low for 5-6 hours.
Add the yoghurt and chickpeas and leave on low heat for a further 20 minutes or until heated through. Serve.