Serves 4-6
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To serve:

  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.

Note:
Chicken fillets can be used as an alternative to chicken thighs, if you wish.
Vegetable stock can be used as an alternative to chicken stock, if you wish.

Nutrition Facts

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

ChickenDinnerFreezer-friendlyIndianCurryDiabetic-friendly30-minute mealsHigh-proteinFamily mealsCuisinesSlow cookerMake it Healthy

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