Nirvana Bowl with Chicken & Couscous

Ingredients

• 1–2 chicken breasts, diced
• 2 tins chickpeas, rinsed and drained
• 2 large brown onions, finely diced
• 1 tin chopped tomatoes
• 300ml low-sodium stock
• 3 cloves garlic, minced
• 1 tsp ground ginger
• 1 tsp brown mustard seeds
• 1 tsp cumin seeds
• 1.5 tsp garam masala
• 1 tsp turmeric
• ½ tsp chilli powder
• 150g dry wholewheat couscous

Method

1. Wok or deep pan on medium-high with a tiny spray of oil. Mustard and cumin seeds in, and the moment they start popping, drop in the diced chicken and minced garlic. Sear for 2–3 minutes until the outside turns white and picks up the toasted seed flavour, then scoop the chicken and garlic out onto a plate. It isn't cooked through yet — that's deliberate.

2. Heat down to medium-low, onions into that same aromatic pan, and slow-cook them for 15–20 minutes until dark, jammy and golden. Splash in a tablespoon of water if they catch.

3. Add the ground ginger with the turmeric, garam masala and chilli powder, stirring constantly for 60 seconds. The dry heat blooms the ground ginger, which otherwise tastes dusty.

4. Pour in the tomatoes, stock and both tins of chickpeas. Boil, then gentle simmer, uncovered, for 20 minutes to reduce. Smash a quarter of the chickpeas against the side of the pan to thicken it.

5. Tip the seared chicken and garlic back in with any juices from the plate and simmer for a final 5–7 minutes. It cooks through in that time and stays properly juicy.

6. While the curry finishes, make the couscous — 150g dry for two. Full method here: Perfect Wholewheat Couscous.