Chicken, Spinach and Chickpea Curry

on

I’ve been having a bit of a spinach-fest recently. It’s going in everything from omelettes to pasta sauces to casseroles and now in this Thai-inspired curry. As someone with a tendency towards anaemia and who doesn’t eat a huge amount of red meat, the spinach here provides a good boost of iron, but the chickpeas are supercharged, with 100g providing a third of your recommended daily intake. So all in all, this is a really healthy dish with the spices supporting good digestion and combating coughs and colds, while the coconut milk helps lower cholesterol and blood pressure and the spinach and chickpeas also provide vital vitamins and antioxidants. So, a veritable tonic in a bowl!

I imagine a more Indianised (it’s a word I invented) version of this may feature in my menu for my next Supper Club. Yes, it looks like it could be making a comeback, but at a new venue – more details soon!

This doesn’t take too long to make, but might be better as a weekend option than as a midweek meal if you have limited time. Do feel free to improvise, substitute and generally amend to your taste. Leave out the chicken altogether if you want a veggie option (and replace the Thai fish sauce with a dash of soy sauce) – it’ll still taste great and be filling too. Feel free also to change the curry paste to green or yellow and to use prawns rather than chicken if you like. Take this as a general guide rather than anything definitive.

Serves 4   |  20 mins prep plus 30 mins cooking

Ingredients

  • 2 tbsp olive oil
  • 1 large onion halved and sliced
  • 1 green chilli finely chopped
  • 2 cloves garlic crushed
  • 5cm ginger peeled and chopped
  • 1 stalk lemongrass finely sliced
  • 1 yellow pepper roughly chopped
  • Half a red pepper roughly chopped
  • 1 heaped tbsp Thai red curry paste
  • 1 tin coconut milk
  • 2 tsp brown sugar
  • Juice of one lime
  • 1 tbsp Thai fish sauce
  • 500g chicken breast sliced into 5cm pieces
  • Large bag of spinach
  • 1 tin of chickpeas drained and rinsed

Method

  1. Heat the oil in a wok or large frying pan and fry the onions for 5 mins or so until softened but not coloured. Now add the garlic, chilli, ginger and lemongrass and cook gently for another 2-3 mins. curry_base_ingreds
  2. Add the chopped pepper and stir everything around over a low-medium heat for 5 mins before taking it off the heat and adding the curry paste. If you do it on the heat, you may create that awful chilli-smoke that induces coughing fits.chicken_curry_veg_base
  3. Cook gently for a few minutes before adding the coconut milk. When that’s melted in and fully combined, squeeze in the lime juice, add the sugar and Thai fish sauce and give it all a good stir.
  4. Now you can add the sliced chicken, put on a lid and give in 10 mins or so until the chicken is cooked through.chicken_spinach_chickpea_curry_uncooked
  5. Pour in the tin of chickpeas and heat through – this should only take 3-4 mins, then finally, add the spinach and stir through for a few minutes until it’s all wilted in.
  6. You’re ready to serve with some lightly steamed rice and/or naan or flatbreads.

 

  1. chicken_spinach_chickpea_curry_pot

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.