Indian-style Chicken and Chickpea Casserole

Preheat the oven to 210ºC/190ºC fan. Heat the oil in a large saucepan, then add the chicken drumsticks and cook until browned all over. Transfer to a plate and discard the excess fat, leaving a small amount in the pan.

Return the pan to heat with the onion, garlic, chilli and coriander stalks, then cook gently until softened, stirring occasionally. Stir in the turmeric and curry powder, drain and tip in the chickpeas, then stir in the tomatoes.

Boil the kettle. Measure out 300ml of boiling water in a measuring jug, then add the Knorr Chicken Stock Pot and stir to make a stock. Pour it into the pan along with the coconut milk and bring to a simmer.

Add the chicken, then cover with a lid and place in the oven for around 1 hour, removing the lid for the final 20 minutes, until the chicken is tender and the sauce has reduced and thickened.

Meanwhile, cook the rice in plenty of boiling water for around 45 minutes, or until tender. Remove the casserole from the oven, stir through the spinach and coriander leaves, then serve with the rice.