Waitrose and Partners
Green chicken, chickpea & spinach curry

Green chicken, chickpea & spinach curry

This simple curry is an excellent freezer-friendly dish.

4.5 out of 5 stars(3) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook20 mins
  • Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 1 tbsp rapeseed oil
  • 6 cardamom pods, lightly crushed
  • 1 cinnamon stick
  • ½ x 180g jar Cooks’ Ingredients Madras Curry Paste
  • 1 pack free range chicken mini fillets (approx 375g)
  • 400g can chickpeas, drained and rinsed
  • 235g pack spinach, roughly shredded
  • 28g pack fresh coriander, roughly chopped, plus extra to serve
  • 3 cm piece fresh ginger, peeled and roughly chopped
  • 400g can coconut milk
  • Juice of 1 lemon
  • Natural yogurt, to serve


  1. Heat the oil in a medium saucepan, add the cardamom and cinnamon and cook for 30 seconds, then add the curry paste and cook for a minute. The mixture will spit so cover the pan.

  2. Add the chicken and stir to coat in the paste and cook for 2-3 minutes. Add the chickpeas with 100ml cold water and cook gently together for a further 5 minutes, stirring occasionally.

  3. While the chicken is cooking whizz the spinach, coriander and ginger together with the coconut milk in a food processor or blender to create a smooth, thick sauce. Add to the pan and simmer for 5-10 minutes until the chicken is completely cooked through and there is no pink meat. Check the seasoning and stir in the lemon juice.

  4. Serve with the yogurt and scatter with extra chopped coriander. Serve with warm naan bread and/or brown basmati rice.

Cook’s tip

To freeze Cook to the end of step 3 but don’t add the lemon juice. Cool rapidly and freeze in a rigid container, tightly covered, for up to three months. Defrost overnight in the fridge then reheat gently to simmering point and cook for a couple of minutes until piping hot. Add the lemon juice then garnish and serve as above. 


Typical values per serving when made using specific products in recipe


1,783kJ/ 428kcals



Saturated Fat












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