Easy Oven Roasted Chicken Curry with Chickpeas and Coconut Milk - NoorieBoorie

Ingredients

• 2 tablespoons vegetable oil
• 8 chicken legs or thighs
• 2 handfuls cherry tomatoes
• 1-2 springs curry leaves (about 8-15 leaves)
• 10-12 cloves garlic, peeled
• 1 medium onion, chopped
• 2-3 teaspoons curry powder
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1-2 red bird's eye chillies, finely chopped (optional)
• 1/2 - 1 cup coconut milk (use more if adding chickpeas)
• 1 can chickpeas, drained (optional)
• Salt, to taste
• Cilantro (optional)