Chicken, Chickpea and Spinach Curry (4)

Great one-pot dish. I made it quite mild but you could add more of the spices. The new potatoes were added part way through the cooking otherwise they become mushy and the spinach was added near the end. If you omit the chicken, it’s great for vegans/vegetarians.

1 tbsp. extra virgin olive oil

1 onion – chopped

2 x chicken breasts – cut into bite size pieces

1 tsp. curry powder

1 tsp. garam masala

Pinch of turmeric (optional)

1 can of chickpeas

1 can of lite coconut milk

2 cups veg. broth/stock

10 new potatoes (smallish) cut in 1/2 or 1/4’s

5 oz. baby spinach

Place oil in cast iron casserole dish and season with salt and freshly ground black pepper.

When sizzling add onion and let cook for a minute or two, then add spices and stir.

When spices are fragrant add chicken and sear on all sides.

Add chickpeas, coconut milk and veg. broth.

Bring to boil, then simmer for half an hour, adding potatoes after 15 minutes and spinach after 25 minutes, stirring as you add them.

 

 

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