Recipe Method

1. Pat the chicken skin dry with kitchen paper. Season with salt and pepper
2. Add just enough oil to cover the base of a large ovenproof dish and place on a high heat.
3. Add the chicken skin-side down to the pan.
4. Cook on just one side for 10 mins, – there should be a gentle sizzle as the chicken fat releases and the skin gets golden.
5. Remove the chicken and set aside. Add the onions to the same dish and cook for 2 mins or until lightly golden.
6. Add the garlic, ginger, curry paste and chilli, cook for another 2 minutes until fragrant.
7. Add the coconut milk and cook for 2 mins or until it begins to lightly caramelise and thicken.
8. Add in the chickpeas, sugar, and bring to a simmer.
9. Return the chicken so it is skin-side up, and add just enough stock so the liquid is halfway up the chicken (you might need a bit more or less stock than listed in the ingredients). Season to taste.
10. Cook for roughly 30 mins uncovered until the chicken is cooked through and the curry sauce has thickened.
11. Serve hot with fluffy rice or roti.