Name: Indian chicken curry with chickpeas and spinach
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: asian
Ingredients: 18.40 gm vegetable oil; 1 red onion, halved, thinly sliced; 56.00 gm madras curry paste; 400g can diced tomatoes; 400g can chickpeas, drained, rinsed; 5.00 gm caster sugar; 250g chicken thigh fillets, trimmed, thinly sliced; 1 bunch English spinach, washed, trimmed, roughly chopped; Warmed naan bread, to serve; Plain yoghurt, to serve

Indian chicken curry with chickpeas and spinach

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Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

One pan Indian chicken curry with chickpeas and spinach - easy and delicious!

Ingredients:

18.40 gm vegetable oil
1 red onion, halved, thinly sliced
56.00 gm madras curry paste
400g can diced tomatoes
400g can chickpeas, drained, rinsed
5.00 gm caster sugar
250g chicken thigh fillets, trimmed, thinly sliced
1 bunch English spinach, washed, trimmed, roughly chopped
Warmed naan bread, to serve
Plain yoghurt, to serve

Instructions:

In a medium frying pan over medium-high heat, sauté onions until golden, then stir in the curry paste and cook until fragrant. Add tomatoes, chickpeas, sugar, and 1/4 cup cold water. Bring to a boil.
Introduce chicken into the pan and stir gently. Lower the heat to medium and cook for 7 minutes, or until the chicken is fully cooked. Incorporate half of the spinach and cook for 1 to 2 minutes until just wilted. Add the rest of the spinach and cook for an additional minute until just wilted. Season generously with salt and pepper. Serve with naan bread and yogurt.

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