Fragrant chicken curry with chickpeas. #easy.

Need something spicy to get you through the week?  Yes, you do!
This is an easy chicken curry but I have sexed it up with coconut milk…adulterated from BBCgoodfood.

You need for 4 fashionista or 25 models:

2 onions, quartered
3 fat garlic cloves
3cm/¼in piece fresh ginger, peeled and roughly chopped
2 tbsp (medium) curry powder or a handful of curry leaves.
½ tsp turmeric
2 tsp paprika
1 fresh red chilli, seeded and roughly chopped
20g packet fresh coriander
1 chicken stock cube
425ml/¾ pint boiling water or a can of coconut milk
4 skinless boneless chicken fillets ..cubed
400g can chickpeas, drained and rinsed
Added accessories : Broccoli,  yogurt, basmati rice, naan bread.

•    Slip into Hermes grey cashmere leisure suit.
•    Pull on snazzy white Saint Laurent trainers.
•    Pour a big fat glass of wine.
•    Inhale.
•    Ask George Clooney to toss the onions, garlic, ginger, ground spices, chilli and half the coriander into a food processor.
•    Add 1 teaspoon salt and then blend to a purée.
•    Toss the mixture into a medium saucepan and cook over a low heat for 10 minutes, stirring frequently.
•    I think you should add some moisturising peanut oil or a dash of chicken stock otherwise the spices will stick to the pan.
•    You can chop up the chicken into chic bite size pieces as small as your discipline in Prada.
•    Now open the can of coconut milk/cream OR
•    OR crumble the stock cube into the curry and pour over boiling water and return to the boil.
•    Throw in the chicken, stir, then lower the heat and simmer for 20 minutes until the chicken is tender as George Clooney on hot summer night in Como.
•    Now is the time to cook the rice.
•    Now is the time for more wine.
•    Open up the can of chickpeas, drain and then throw into the curry.
•    Toss in some coriander and if you want some Broccoli or beans or spinach.
•    Heat through until vegetables are just cooked.
•    Spoon onto a chic white platter.
•    Accessorise with lots of coriander.
•    Serve with yogurt, basmati rice and naan bread.
•    Yum

*Picture from Thecrepesofwrath