Indian chicken curry with chickpeas and spinach
This Indian chicken curry combines tender chicken thighs, chickpeas, and fresh spinach in a rich, flavourful sauce. It's a healthy, satisfying dish that's packed with spices and essential nutrients.
Cook time 15 min
Prep time 15 min
Ingredients:
1 tbsp olive oil1 red onion
2 tbsp curry paste
1 can canned tomatoes
1/3 can canned chickpeas
1 tsp sugar
2 chicken thighs
3 cups spinach
Indian chicken curry with chickpeas and spinach is a delicious and nutritious meal that combines tender chicken thighs, hearty chickpeas, and fresh spinach in a rich and flavorful sauce. This dish is perfect for those who love bold flavors and want a healthy, satisfying dinner option.
Instructions:
- Add the finely chopped red onion to the skillet. Sauté for about 5-7 minutes until the onion becomes soft and translucent, stirring occasionally.
- Stir in 2 tablespoons of curry paste, and cook for another 2-3 minutes until the aroma is released and the paste is well blended with the onion.
3. Add Tomatoes and Chickpeas:
- Pour in the canned tomatoes (including juice) and add the drained and rinsed chickpeas. Stir well to combine.
- Sprinkle in 1 teaspoon of sugar, stirring to dissolve and blend with the mixture.
- Add the chicken thigh pieces to the skillet. Stir to coat the chicken with the sauce. Cover and simmer on low heat for about 15-20 minutes or until the chicken is cooked through and tender.
- Once the chicken is cooked, add the roughly chopped spinach. Stir well and cook for another 2-3 minutes, just until the spinach wilts and is well incorporated into the curry.
- Taste and adjust seasoning if needed. Serve hot over rice or with naan bread.
This Indian chicken curry with chickpeas and spinach is a flavorful and nutritious dish that is sure to become a favorite in your household. The rich sauce, tender chicken, and wholesome chickpeas make it a comforting and hearty meal. Serve it with rice or naan for a complete dining experience.
Indian chicken curry with chickpeas and spinach FAQ:
Cook the chicken thighs in the curry for about 15-20 minutes on low heat until they are cooked through and tender.
If you don't have chickpeas, you can substitute with other legumes such as lentils or black beans, adjusting cooking times as necessary.
Yes, store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat thoroughly before serving.
A medium to large skillet or saucepan is ideal to accommodate all the ingredients and allow for even cooking.
The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C) and the juices run clear when pierced.
Cooking Tips:
- Ensure you sauté the onions until they are soft and translucent to maximize their natural sweetness.
- Use a high-quality curry paste to enhance the flavor of the dish.
- You can add a splash of coconut milk towards the end of cooking for a creamier sauce.
- Adjust the amount of curry paste and sugar according to your taste preference.
- Fresh spinach is recommended, but you can also use frozen spinach if that’s what you have on hand.
- Garnish with fresh cilantro and a squeeze of lemon juice for a bright, fresh finish.
Nutrition Facts
2 ServingsCalories 420kcal
Protein 27g
Carbohydrates 36g
Fiber 11g
Sugar 16g
Fat 27g
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