Chicken and chickpea green curry

Too few ratings

Sean Hanlon

Community Member

Difficulty

Easy 👌
60
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
2 tbsp olive oil
onion
4 cloves garlic
chilis
2 tbsp ginger
200 g spinach
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
red bell pepper
green bell pepper
  • Step 1/4

    • 2 tbsp olive oil
    • onion
    • 4 cloves garlic
    • chilis
    • 2 tbsp ginger

    Heat olive oil over medium heat. Finely diced onion, garlic, fresh chilli and ginger and cook until translucent.

  • Step 2/4

    • 1 package Thai green curry paste
    • 1 tsp ground cumin
    • 1 tsp ground coriander
    • 1 tsp smoked paprika powder
    • 1 tsp cayenne pepper
    • 2 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

    • 200 g spinach
    • canned chickpea
    • 1 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.