Chicken, spinach and chickpea curry
This chicken, spinach and chick pea curry recipe was inspired by a photo I saw on Pinterest. It just looked so warming and tasty, I decided to make my own. This made enough for me for lunch (with no rice or other side dish) and two single freezer meals. It was a fairly quick meal to prepare – the main time for me was in prepping the chicken thighs, as I like to take most of the fat off and my knife is in severe need of a sharpening!
- 6 chicken thighs, cut into cubes
- 1/2 carrot, finely chopped
- 1/2 large onion or one small, finely chopped
- 1 thumb of ginger, finely chopped
- 1 tsp garam masala
- 1/2 tsp fenugreek powder
- 1 can chickpeas, drained
- 10 balls frozen spinach
- 1 can coconut milk
Step one: Brown the chicken on all sides in a frying pan, with around 1/2 tsp salt. Meanwhile, sautee the carrot and onion on a very low heat in a large pot.
Step two: Once the vegetables are softened, add in the cooked chicken, ginger, and spices. Cook for 3-4 minutes before adding in other ingredients. I added the spinach when it was still frozen, so cooked off until they had completely defrosted and the juices started to bubble (around 15 minutes), but if you defrost them in advance, then add them at the very end once the coconut milk and other juices have been simmering for around 10-15 minutes.
Step three: Serve in a big bowl on its own or with rice or couscous.
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