Spicy chicken with chickpeas

Instructions

1 Heat oil in a non-stick casserole dish or large pan and cook onion until softened. Add chicken, curry or chilli powder, chickpeas and chutney. Cook over a high heat until chicken has lost its pink colour.

2 Add carrots, mushrooms, mixed herbs, stock, tomatoes, sugar, flour and paste and bring to the boil. Reduce heat then cover and simmer for 35 minutes. Add sultanas and season to taste. Serve with rice and garnish with fresh coriander.

(Note: Picture shows Simple chicken casserole base recipe)