Chicken Curry with Carrot and Ginger

Chicken Curry with Carrot and Ginger

2 tbsp vegetable oil
350g chicken breast, diced
1 tin chopped tomatoes
2 cloves garlic
6 carrots, peeled and cut in chunks
2 onions peeled and diced
1 tin chickpeas
1 piece ginger
1 tin coconut milk
1 chicken stock cube
2 tbsp mango chutney
2 tbsp curry powder
salt and pepper
coriander leaves

Put the oil into a large pot, add the onion, garlic and ginger and cook for 10 minutes over medium heat.
Add the carrot and curry powder and mix everything together.
Add the tomatoes, coconut milk and chicken stock cube and bring to a gentle simmer with the lid on the pot. After 15 minutes add the chicken and mango chutney. Cook gently for another 10 minutes with the lid off, season and serve with chopped coriander leaves.