Tandoori Chicken and Chickpea Stew

A hearty, warming, flavourful stew that will see you straight through winter and into those precious spring months. I find using chicken thighs works excellently to keep the moisture in this dish - but you could easily swap it out for breast. This dish also would work stunningly as a vegan option - jut remove the chicken entirely!


4 chicken thighs, deboned, skinned and diced
2 onions finely diced
1 red bell pepper diced
100g mushrooms diced
2 cloves garic minced
1 tbs tandoori spice mix
1 tsp cajun spice mix
1 can coconut cream and milk
2 cans chick peas, strained
Oil for the pan
Rice to serve


- In a large saucepan heat up a drizzle of oil.
- Fry the onion and garlic until the onion is starting to brown and the garlic is fragrant
- Add the diced chicken thigh and fry until cooked through
- Add all the vegetables and the 2 cans of chickpeas. Stir through until starting to brown and soften.
- Add in the spice mixes. Throughly coat all the stew and cook for a further 2 minutes.
- Add in the coconut milk, stir through and simmer for 10 minutes.
- Once slightly thickened, take off the heat, season with salt and pepper and serve on rice.


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