Chicken Chickpeas Coconut Curry
Servings - 2
200 g boneless chicken, diced
2 tbsp oil
1 red onion
50g bell pepper
Salt to taste
1 tsp garlic powder
1 tbsp paprika powder
1/4 tsp red chilli powder
1 cup canned chickpeas
1/3 cup tomato puree
1/2 cup coconut milk
Heat oil in a frying pan over medium-high heat.
Add onion and sauté for a minute.
Add bell pepper and sauté for a minute.
Now, add chicken, stir and cook for 2 minutes.
Next, add salt, garlic powder, paprika powder and chilli powder.
Stir well and cook for a minute.
Add chickpeas, tomato puree, and coconut milk.
Mix well, cover and increase heat to high.
Cook for 8-10 minutes or until chicken is cooked through.
Reduce heat and simmer for a minute.