This easy, one pot protein packed chickpea, chicken and spinach curry is just the thing to liven up a cold winters evening. Wonderfully scrumptious and so simple to prepare, it’s a flavourful finger licking dish that goes so well with naans or rice. This curry has all the flavour without being too fiery and it’s great alternative to a takeaway.
CHICKEN AND CHICKPEA CURRY
Author: Fazila Olla-Logday
Recipe type: Main
Cuisine: South African
This easy, one-pot protein-packed chickpea, chicken and spinach curry is just the thing to liven up a cold winters evening. Wonderfully scrumptious and so simple to prepare, it's a flavourful finger-licking dish that goes so well with naans or rice. This curry has all the flavour without being too fiery and it's a great alternative to a takeaway.
Ingredients
- 500gr Chicken Breast Cubed
- 1 Onion Chopped
- 1 Tsp Cumin Seeds
- Few Curry Leaves
- 1 Green Chillies Sliced
- 2 Tsps Ginger and Garlic Paste
- 1 Tsp Cumin Powder
- 1 Tsp Coriander Powder
- 1 Tsp Chilli Powder
- ½ Tsp Tumeric Powder
- ½ Tsp Garam Masala Powder
- Salt to Taste
- 2 Ripe Tomatoes Chopped
- 1 165ml Can Coconut Milk
- 1 400 gr Can Chickpeas
- 2 Handfuls of Baby Spinach Torn
Instructions
- Heat oil in a large saucepan on medium.
- Sauté onion, cumin seeds, curry leaves and green chilli until lightly golden.
- Stir through chicken, ginger and garlic paste, spices and salt and cook for 4-5 mins, stirring, until lightly browned.
- Add tomatoes and simmer for approx 20-25 mins chicken is cooked through.
- Stir through chickpeas and coconut milk and simmer for approx 5-10 mins then stir through the spinach and cook briefly until wilted.
Serve immediately with brown or white basmati rice.
