Roast Chicken Breast and Green Masala Braised Chickpeas

When the oven is hot, roast the chicken on the top shelf until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

Meanwhile, while the chicken and courgette cook, boil a full kettle. Pop the spinach into a sieve in your sink.

Pour over the boiling water from your kettle until wilted and piping hot. Once wilted, transfer the spinach to a blender along with the green chilli paste and water (see pantry for amount).

Season with pepper and blitz until completely smooth, 1-2 mins. TIP: This works best with a blender but, if you don't have one, roughly chop the spinach and stir through the curry in step 5.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the curry powder to the pan and fry until fragrant, 1 min. 

Add the chickpeas and their liquid, chicken stock paste, sugar and water for the curry (see pantry for both amounts). Crumble in the creamed coconut and stir together.

Bring to the boil, then simmer until the sauce has thickened slighlty, 4-5 mins.

While the curry simmers, put the pitta breads onto a baking tray and into the oven until warm and starting to turn golden, 3-4 mins.

Once the curry has thickened, remove from the heat. Stir in the cooked courgette and the green spinach mixture until combined. 

Taste and season with salt and pepper if needed. Stir in the butter (see pantry for amount) until melted and glossy. Add a splash more water if you want it soupier.