Green chicken, chickpea & spinach curry

Name: Green chicken, chickpea & spinach curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 tbsp rapeseed oil; 6 cardamom pods, lightly crushed; 1 cinnamon stick; 180 g jar Cooks’ Ingredients Madras Curry Paste; 1 pack free range chicken mini fillets (approx 375g); 400 g can chickpeas, drained and rinsed; 235 g pack spinach, roughly shredded; 28 g pack fresh coriander, roughly chopped, plus extra to serve; 3 cm piece fresh ginger, peeled and roughly chopped; 400 g can coconut milk; Juice of 1 lemon; Natural yogurt, to serve

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

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Ingredients

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

Method

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.

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.