Coconut chicken and chickpea curry

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chicken chickpea curry cover

Serves 4-6


1 tbsp vegetable oil
1 onion, sliced
2 red peppers, deseeded and sliced
1 fresh red chilli, deseeded and finely chopped
3 garlic cloves, crushed
1 x 5cm piece fresh ginger, peeled and finely chopped
400g chicken thighs or fillets, trimmed and cut into bite-sized pieces
2 tsp ground coriander
2 tsp ground cumin
2 tsp ground turmeric

150ml chicken or vegetable stock
1 x 400g tin of chopped tomatoes
2 tbsp tomato purée
1 x 400g tin of chickpeas, drained and rinsed

1⁄2 head of broccoli, cut into small florets

1 x 400g tin of coconut milk

150g fresh spinach leaves


To serve:

Boiled rice


  1. Heat the oil in a large pot over a medium-high heat. Add the onion and red peppers and cook for five minutes until softened.
  2. Add the chilli, garlic and ginger and cook for another minute until fragrant.
  3. Add the chicken and cook for about 1-2 minutes per side until browned.
  4. Stir in the ground spices and cook for one minute. Add the stock, tomatoes, tomato purée and chickpeas, mixing well to combine.
  5. Bring to the boil, then cover and reduce the heat. Simmer for 15 minutes. Add the broccoli and simmer for another 10 minutes until the chicken is cooked through.
  6. Stir in the coconut milk and spinach until the spinach has wilted. Serve hot on a bed of rice.

Per Serving: 380kcals, 24.4g fat (16.1g saturated), 19.6g carbs (7.1g sugars), 25.4g protein, 5.8g fibre, 0.193g sodium

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