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Chicken and chickpea green curry

Based on 0 ratings
Sean Hanlon

Sean Hanlon

Community member

Difficulty

Easy 👌

Preparation

60 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
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

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  • 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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