Chicken, chickpea and spinach curry with coconut milk
A mild, creamy coconut curry stacked with chickpeas and spinach, ready in one pan.
- Time45 min
- LevelEasy
- Costabout £1.70 a head
Ingredients
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Method
- 1
Heat the oil in a large pan and soften the onion for 8 minutes until golden.
8 min - 2
Add the garlic, ginger and all the spices and stir for 1 minute until fragrant.
- 3
Add the chicken and stir for 4 minutes to coat and seal.
4 min - 4
Pour in the coconut milk and tomatoes, add the chickpeas and simmer gently for 20 minutes until the chicken is tender and the sauce has thickened.
20 min - 5
Stir in the spinach until it wilts, about 2 minutes. Season well and scatter with coriander.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.