Chicken and chickpea curry | Fast Ed

Ingredients

• 2 brown onions, sliced
• 2 sticks celery, sliced
• 4 cloves garlic, sliced
• 2 Tbsp vegetable oil
• 800g chicken thigh fillet, diced
• 1 Tbsp curry powder
• 4 fresh curry leaves
• 2 cardamom pods
• 4 cloves
• 400g can chickpeas, drained and rinsed
• 1L chicken stock
• 2 medium zucchini, diced
• salt and pepper
• rice, to serve