Chicken curry with chickpeas and spinach
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Chicken curry with chickpeas and spinach
For 2 servings
Preparation time: 10 min, cooking time: 1 heure
[ingredients title=”Ingredients”]
- 2 chicken breasts
- 330 ml organic coconut milk
- 350 ml water
- 1 tbsp sour cream
- 1 tbsp olive oil
- 2 tsp curry
- 2 tsp chopped ginger
- 1 pinch of red pepper
- 1 can of organic chickpeas
- 1 handful of organic spinach
- 1 small red onion
- 1/2 stock cube
[/ingredients]
PREPARATION
- Heat olive oil in a large, heavy bottomed pot.
- Add in the cubed chicken and cook over medium heat until almost fully cooked, about 6-7 minutes.
- Add the sliced red onion and cook few minutes.
- Add in the curry, chili, kosher salt, ginger and pepper.
- Add the coconut milk, and 1 cup of water. Add the stock and stir to combine, then bring to a boil.
- Add in the drained and rinsed chickpeas and simmer for 20 minutes.
- Add the spinach and cook for an additional 10 à 15 minutes.
- Add the cream, stir and adjust seasonings as desired.
- Serve alone or with some naan or pita bread, rice or potatoes.
Trop bien les recettes de ma tati
Merci ma clarinette ? Gros bisous