Chicken curry with chickpeas and coleslaw

Ingredients:

• 600 g skinless and boneless chicken thighs, cut into 4 pieces
• 5 tablespoons extra-virgin olive oil
• 1.5 tbsp. l. madras curry
• 5 cloves garlic, minced
• 2 x 425g cans of chickpeas (reserve liquid)
• 1 cup fresh cilantro + extra for serving
• Juice of half a lime
• 1 tbsp. apple cider vinegar
• 4 cups shredded coleslaw mix
• Caribbean hot sauce, for serving
• 2 naans, warmed and cut into wedges

Preparation:

1. Heat 1 tablespoon olive oil in a large saucepan or Dutch oven over medium-high heat. Season the chicken with salt and black pepper and add to the pan. Cook, stirring occasionally, until browned, about 8 minutes. Add the curry powder and half the garlic. Cook, stirring, until the garlic softens slightly, about 1 minute.
2. Add the chickpeas and canned cooking liquid to the saucepan and bring to a boil. Reduce heat to medium-low, cover, and simmer until the chicken is tender, about 12 minutes.
3. Meanwhile, puree the remaining garlic, cilantro, 2 tablespoons olive oil, lime juice, and vinegar in a mini food processor or blender until a paste forms. In a small skillet over medium heat, heat the remaining 2 tablespoons olive oil. Add the cilantro paste; cook until dark green, about 1 minute. Transfer to a medium bowl and add the coleslaw mixture; season with salt and toss to coat.
4. Top each serving of chicken curry with coleslaw, drizzle with hot pepper sauce, and sprinkle with cilantro. Serve with flatbreads.