This simple curry is an excellent freezer-friendly dish.
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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.
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.
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.
Serve with the yogurt and scatter with extra chopped coriander. Serve with warm naan bread and/or brown basmati rice.
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
Energy | 1,783kJ/ 428kcals |
|---|---|
Fat | 27g |
Saturated Fat | 19g |
Carbohydrates | 17g |
Sugars | 4.7g |
Fibre | 6.7g |
Protein | 25g |
Salt | 0.6g |
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