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Spicy Summer Chicken and Chickpea Curry

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Recipe for Curry 1 tsp Monkey Coconut Oil 1 onion
4 cloves garlic
2 tsp fresh ginger
2 tsp cumin
2 tsp turmeric
1 1/2 tsp cayenne pepper
1 cinnamon stick

Plus 1 tsp Monkey Coconut Oil
1 tsp black mustard seeds
1 tsp fenugreek seeds
2 tsp Poppy seeds
1 carton chopped tomatoes (390g)
1 tin chickpeas (or 175g dry, rinsed and soaked overnight)
200 ml chicken stock
500g chicken thighs chopped into 1inch pieces
1tbsp Greek yogurt (optional)

Directions 1. Fry the onion and garlic gently in the oil until soft in a large sauce pan 2. Add the ginger and all spices and fry for a couple of minutes. 3. Add the chicken to the pan and stir until fully coated and sealed on all sides 4. Pour in drained chickpeas, tomatoes and stock, stir thoroughly and simmer gently 5. In a separate small frying pan fry the mustard seeds, fenugreek seeds and poppy seeds in 1tsp coconut oil on a high heat for a couple of minutes stirring to make sure they don't burn 6. Add the seeds to the curry and simmer with no lid for 20 minutes

Stir through a tablespoon of Greek yoghurt to serve if desired.

Recipe for Onion Bhaji 1 sweet potato peeled and grated 1 onion very finely sliced 1 egg 1 tbsp oats (use Nutribullet to grind into flour) 1 tsp Monkey Coconut Oil melted 1 tsp cumin 1 tsp ground ginger 1 tsp turmeric 1 tsp coriander 1 tsp cayenne pepper

Method Thoroughly mix all ingredients in a bowl. (If using very large onion/sweet potato another egg can be added to help bind if mixture is too dry)

Shape into large patties and place on lined baking sheet. Bake in the oven at 170°C fan for 15 minutes then flip and bake for another 15 minutes.

Serve with salad and fresh mango.

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