Chicken curry with chickpeas

Ingredients:

• 550 g skinless and boneless chicken thighs, cut into quarters
• 2 cans (560 g each) of canned chickpeas (do not discard the brine)
• 4 cups shredded coleslaw
• 5 tbsp. l. olive oil
• 1.5 tbsp. curry powder
• 5 crushed garlic cloves
• 1 cup fresh cilantro, plus extra for garnish
• Juice of 1/2 lime
• 1 tbsp. apple cider vinegar
• Hot Caribbean sauce with pepper for serving
• 2 naan breads, warmed and folded into an envelope

Preparation:

1. Heat 1 tablespoon of olive oil in a large saucepan or Dutch oven over medium heat. Season the chicken with salt and pepper, then add it to the pan. Cook for about 8 minutes, stirring occasionally, until the chicken is browned. Add the curry powder and half the garlic. Cook for about 1 minute, stirring occasionally, until the garlic softens slightly.
   
   Add the chickpeas and brine to the saucepan, stir, and bring to a boil. Reduce heat to medium, cover, and simmer until the chicken is tender, about 12 minutes.
2. While the chicken is cooking, puree the remaining garlic, cilantro, 2 tablespoons olive oil, lime juice, and vinegar in a mini food processor or blender until smooth. Heat another 2 tablespoons olive oil in a small skillet over medium heat. Add the cilantro paste and cook for about a minute, until dark green. Transfer the paste to a bowl and add the cabbage mixture, season with salt.
   
   Place the chicken curry on plates and top with hot pepper and cilantro sauce. Serve with naan breads.