Butter Chicken Curry with Crispy Chickpeas

"The quickest, tastiest curry (with no grease!) and minimal washing up."

Serves 4

1 Tbsp olive oil
1 onion, finely chopped
8 chicken thighs, skin on, bone in
1 tub Pesto Princess Butter Chicken Curry Sauce
1 can coconut milk
500g baby potatoes, skin on (2 grated, rest halved or quartered)
Handful frozen peas
For the crispy chickpeas:
1 can chickpeas, drained and rinsed
1 Tbsp olive oil
1 Tbsp Pesto Princess Harissa Paste (optional)
Salt to taste
Rotis, Pesto Princess Tzatziki, Fresh Coriander – to serve

1. Select ‘Sauté’, press ‘Start’, and heat the olive oil. Add the onion and cook until fragrant (about 2–3 minutes). Add the chicken thighs, skin down and brown for a few minutes on each side.

2. Add the Pesto Princess Butter Chicken Curry Sauce, a can of coconut milk and the prepped baby potatoes. The grated potato helps to thicken the sauce.

3. Turn the pot off by selecting ‘Cancel’, then secure the pressure cooking lid.

4. Select the ‘pressure cook’ function. Adjust the time to 6 minutes, then select ‘Start’.

5. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure. Remove the lid and add the frozen peas. If you prefer a thicker consistency you can either add one or two more cooked potatoes to the pot and let this cook a while longer or you can make a thickening slurry (mix one tablespoon of cornflour with a little sauce), add it to the pot and sauté for a few minutes. 

6. To make crispy chickpeas, toss the rinsed and drained chickpeas with olive oil, Pesto Princess Harissa Paste and salt. Place the chickpeas into the air fryer basket and use the air fryer lid. Select ‘Air fry’ at 200°C and cook for 12–15 minutes, or until crispy to your liking.
Serve with rotis, crispy chickpeas, Pesto Princess Tzatziki and fresh coriander.

Photography, Recipes and Styling by Michelle Parkin.