Chicken and chickpea green curry
Based on 0 ratings
Difficulty
Easy 👌60
min.
Preparation
0
min.
Baking
0
min.
Resting
Ingredients
Servings2
1 tbsp
olive oil
½
onion
2 cloves
garlic
1
chilis
1 tbsp
ginger
100 g
spinach
½
canned chickpea
200 g
chicken breast strips
½ package
Thai green curry paste
½ l
coconut milk
½ tsp
ground cumin
½ tsp
ground coriander
½ tsp
smoked paprika powder
½ tsp
cayenne pepper
1 tsp
chili flakes
½
red bell pepper
½
green bell pepper
Step 1/4
- 1 tbsp olive oil
- ½ onion
- 2 cloves garlic
- 1 chilis
- 1 tbsp ginger
Heat olive oil over medium heat. Finely diced onion, garlic, fresh chilli and ginger and cook until translucent.
Step 2/4
- ½ package Thai green curry paste
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp smoked paprika powder
- ½ tsp cayenne pepper
- 1 tsp chili flakes
Add spices and toast for 1-2 minutes. Add jar of curry paste and cook for 3-5 minutes.
Step 3/4
- 100 g spinach
- ½ canned chickpea
- ½ l coconut milk
Add the coconut milk, spinach and chickpeas and mix well. Bring up to the boil then simmer for 45 minutes.
Step 4/4
Finely slice the bell pepper, and cut chicken breast into 1 inch chunks. Add to the curry mix and cook for 15 minutes, until the chicken is cooked. Serve with rice.
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