Chicken and chickpea green curry
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- 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.
- 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.
- 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.
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.