Chicken and Chickpea Curry
Satisfy your cravings for a hearty and healthy meal with this Chicken and Chickpea Curry.
Ingredients
- 1 tbsp olive oil
- 1 tbsp curry powder
- 1 tbsp salt-reduced tomato paste
- 1 small red onion, chopped
- 400 g lean chicken-breast fillets, cut into 2cm pieces
- 400 g tin chickpeas, drained and rinsed
- 2 cups salt-reduced chicken stock
- 1 bunch English spinach, leaves picked and torn
- 2 sticks celery, thinly sliced diagonally
- 2 1/2 tbsp coconut cream
- 1/2 cup small mint sprigs
- 1 lime, cut into wedges
Instructions
- Heat a large deep frying pan over high heat. Add oil, curry powder, tomato paste and onion, and cook, stirring occasionally, for 3 minutes or until fragrant and the onion starts to soften.
- Add the chicken, chickpeas and stock to the pan and stir well to coat. Reduce the heat to a medium and simmer, stirring occasionally, for 15 minutes or until the chicken is cooked and the sauce has reduced by two-thirds. Add the spinach and cook, stirring, for 2 minutes or until wilted. Remove the pan from the heat and stir in the celery and coconut cream.
- Divide the curry among bowls, sprinkle the mint and serve with the lime wedges alongside.