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Green chicken, chickpea & spinach curry
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1 tbsp rapeseed oil
6 cardamom pods, lightly crushed
1 cinnamon stick
½ x 180g jar Cooks’ Ingredients Madras
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
3cm 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.
Typical values per serving:
This recipe was first published in December 2019.