Rhiannon Lambert
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COCONUT CHICKEN & CHICKPEA CURRY

  • icon
    40 Minutes
  • icon
    2 People

Ingredients

  • 300g diced Chicken
  • 1 tsp mustard seeds
  • Olive oil
  • ½ teaspoon ground turmeric
  • 1 teaspoon chilli powder
  • 1 tablespoon Madras curry powder
  • 5cm piece of ginger
  • 4 cloves of garlic
  • 3 onions
  • 2 x 400g tins of chickpeas
  • 400g tin of plum tomatoes
  • ½ x 400g tin of Coconut Milk
  • 200g spinach
  • Fresh coriander
recipe
  • icon
    40 Minutes
  • icon
    2 People
recipe

Ingredients

  • 300g diced Chicken
  • 1 tsp mustard seeds
  • Olive oil
  • ½ teaspoon ground turmeric
  • 1 teaspoon chilli powder
  • 1 tablespoon Madras curry powder
  • 5cm piece of ginger
  • 4 cloves of garlic
  • 3 onions
  • 2 x 400g tins of chickpeas
  • 400g tin of plum tomatoes
  • ½ x 400g tin of Coconut Milk
  • 200g spinach
  • Fresh coriander

Instructions

  1. Heat 1 tablespoon of Coconut oil in a large pan over a medium heat, then add the chicken, spices and curry powder
  2. Cook gently for 15 minutes, or until browned
  3. Peel and finely slice the ginger, garlic and onions
  4. Add the sliced ingredients and curry leaves to the pan, then cook for a further 15 minutes
  5. Tip in the chickpeas, pour in the tomatoes and mug of water
  6. Slowly bring to the boil, cover with a lid and simmer gently for 5 minutes
  7. Add the coconut milk and spinach to the pan and stir well
  8. Sprinkle coriander leaves and serve with brown rice

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