Vegetable & Chickpea Curry

Ingredients:

(Serves 4-6)

4 chicken breasts (diced)

2 onion (chopped)

1 garlic clove (crushed)

1 � oz tin chickpeas

2 carrots (chopped)

1 red pepper (chopped)

1 yellow pepper (chopped)

4 baby sweetcorn (chopped)

4 oz (113g) cut green beans

2 tsp curry powder

2 tsp garam masala

1 tsp coriander seeds (crushed)

2 tsp turmeric

1 tsp grated fresh ginger

1 table spoon dark cane sugar

2 chilli peppers (fine chopped)

1 pint (0.48 ltr) chicken stock

2 table spoons olive oil

Salt & pepper to season

Preparation:

Place the olive oil along with the spices and hot peppers into a pestle and grind down to a paste, adding salt and pepper to season.

Place the chicken pieces into a dish and liberally coat with the curry paste, before adding to the slow cooker.

Place the onion, garlic, peppers into a saucepan with the chicken stock and bring to the boil.

Add to the slow cooker along with the rest of the ingredients. 

Cook on �low� for 8 hours or until vegetables become tender.

Taste and add seasoning if needed.

Fantastic served on a bed of rice or couscous.