Butter Chicken Curry with Crispy Chickpeas

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.

Notes for conventional stovetop cooking
In a large pot heat the oil, and brown the onions and chicken. Once the chicken skin has crisped up, add the Pesto Princess Butter Chicken Curry sauce, the can of coconut milk and the baby potatoes, both grated and quartered. Simmer (with the lid on) for between 30 and 40 minutes until the chicken is tender and the potatoes cooked through. Add the peas.

For the crispy chickpeas, heat the oven to 220°C and line a baking sheet with baking paper. Toss the chickpeas with olive oil, Pesto Princess Harissa Paste and salt and bake for between 15 and 25 minutes, shaking every few minutes. Sprinkle on top of the curry to serve.