Chicken, broccoli and chickpea curry on flatbreads
Serves 4 Ingredients For the marinade
1tbspn tomato purée ¼ red onion 1 red chilli 2tspn fresh grated ginger Zest and juice of 1 lemon 2 cloves garlic ½tspn cumin seeds 1tspn cornflour 1tspn turmeric 1tspn garam masala 30ml vegetable oil A handful fresh coriander
200g chicken breast 175g broccoli ¾ red onion 400g tinned cherry tomatoes 400g tinned chickpeas 1tbspn tomato purée 75g baby spinach A squeeze of lemon juice
4 flatbreads 200g natural yoghurt Extra coriander to serve
To make the marinade, blitz all of the ingredients to a paste in a food processor. Cut the chicken into large cubes and shake around in a freezer bag with the marinade until well covered. Refrigerate for at least a few hours.
Preheat your oven to 180˚C/350˚f/gas mark 4. Chop the broccoli into florets, toss in a splash of vegetable oil and arrange in a baking tray. Roast for about 10 minutes or until it just starts to char.
Chop the remaining red onion and cook in a large, heavy-based frying pan with a splash of vegetable oil until soft. Add the chicken and the marinade to the pan and fry until the meat is lightly browned. Pour in the tinned tomatoes and cook for about 10 minutes.
Add the broccoli, together with the chickpeas, tomato purée and spinach. Stir everything well, then place a lid on the pan to wilt the spinach. Give the dish another good stir and taste for seasoning. Squeeze over a little lemon juice.
Heat the flatbreads in a lightly oiled, hot frying pan. Put one on each plate, topped with a spoonful of curry, a dollop of yoghurt and a scattering of coriander. Serve immediately.