Mild Chicken and Chickpea Curry

• 500gboneless, skinless chicken thighs, cut into chunks
• 2 tbspolive oil
• 1onion, finely chopped
• 2garlic cloves, crushed
• 15gginger, grated
• 3 tbspmild curry paste, such as korma or tikka
• 300gpassata
• 200mlcoconut milk (half a tin)
• 240 gdrained chickpeas (from a 400 g tin), rinsed
• 150gspinach
• fine salt
• 300gbasmati rice
• 4 tbspGreek yoghurt
• 15gcoriander, chopped (optional)

Method

1. 1Heat the olive oil in a large pan over a medium heat. Cook the onion with a pinch of fine salt for 6 to 8 minutes until soft and golden at the edges. Add the garlic and ginger for 1 minute until fragrant.
2. 2Stir in the curry paste and fry for 2 minutes until it darkens and smells toasty. Frying the paste is what turns it from raw and harsh to rounded.
3. 3Add the chicken and turn it in the paste for 2 minutes until coated and starting to colour.
4. 4Pour in the passata and coconut milk, add the chickpeas and bring to a simmer. Cook uncovered for 18 to 20 minutes, stirring now and then, until the sauce has thickened and the chicken is 75°C for 30 seconds in the thickest pieces.
5. 5Meanwhile rinse the rice until the water runs clear, then cook in a pan of boiling salted water for 10 minutes until tender. Drain and cover for 5 minutes.
6. 6Stir the spinach into the curry a handful at a time until wilted, about 2 minutes. Taste and add salt. Serve over the rice with a spoonful of yoghurt and coriander for those who like it.

Per serving

kcal

749

protein

40.5g

fibre

8.4g

carbs

84g

fat

27.1g