Chicken and Chickpea Korma Crumble

Once the chicken is brown, add the onion to the pan, stir together and cook with the chicken until the onion is soft, 4-5 mins. Add the garlic, korma paste and half the green chilli. Stir and cook for 1 minute, then pour in the coconut milk, chicken stock powder and water (see ingredients for amount). Stir together.

Drain and rinse the chickpeas in a colander, pop half of them in a bowl and roughly mash with a fork. Add the crushed and whole chickpeas to the chicken mixture in the pan. Season with salt and pepper, stir together and bring the mixture to a simmer, reduce the heat to medium and simmer until the mixture has reduced slightly, 6-8 mins.

Meanwhile, roughly chop the peanuts. Pop them in a bowl with the panko breadcrumbs and oil (see ingredient list for amount). Season with salt and pepper and mix together. Preheat your grill to high.

Once the sauce has thickened, stir in the kale, cover with a lid and simmer until the kale is tender, 5-6 mins. Taste and add salt and pepper if you feel it needs it, then pour into an ovenproof dish. Sprinkle over the crumb and grill until the top is golden, 3-4 mins. TIP: Keep an eye on it to make sure it doesn't burn!