BBC Good Food Magazine

Quick chana chicken curry Smoky tomato sauce

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Strip leftover meat from the one-pot spiced roast chicken (p36) and stir it through leftover sauce, then tip in a 400g can chickpeas, drained, and heat over a low heat until piping hot.

Scatter with coriander, if you have any, then serve with rice or in a flatbread, if you like.

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