| 2 tbsp | olive oil |
| 1 | onion |
| 4 cloves | garlic |
| 2 | chilis |
| 2 tbsp | ginger |
| 200 g | spinach |
| 1 | canned chickpea |
| 400 g | chicken breast strips |
| 1 package | Thai green curry paste |
| 1 l | coconut milk |
| 1 tsp | ground cumin |
| 1 tsp | ground coriander |
| 1 tsp | smoked paprika powder |
| 1 tsp | cayenne pepper |
| 2 tsp | chili flakes |
| 1 | red bell pepper |
| 1 | green bell pepper |
Heat olive oil over medium heat. Finely diced onion, garlic, fresh chilli and ginger and cook until translucent.
Add spices and toast for 1-2 minutes. Add jar of curry paste and cook for 3-5 minutes.
Add the coconut milk, spinach and chickpeas and mix well. Bring up to the boil then simmer for 45 minutes.
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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