A mild curry the whole family will love, packed with the goodness of turmeric, ginger and garlic.
Ingredients (serves 6)
- 1 kg Chicken thighs, diced
- 1 tsp Coconut oil
- 1 Brown onion, finely diced
- 2 Cloves Garlic, crushed
- 1 Tbsp Fresh ginger, grated
- 1 Tbsp Ground Turmeric
- 2 tsp Ground cumin
- 2 tsp Ground Coriander
- 1 tsp Garam masala
- 1 tsp Mild paprika
- 400ml Can coconut milk
- 400g Can chickpeas, rinsed
- 50g Baby spinach leaves
- 1 cup Frozen peas
- 1 cup Vegetable stock
- Rice To serve
Method
- Heat coconut oil over medium heat in a large, heavy based saucepan. Add onions and cook for 3-4 minutes until soft. Add garlic and ginger and cook another minute. Add all the spices and cook, stirring until fragrant. Add the chicken and stir to coat in the spice mix.
- Pour in the coconut milk and vegetable stock and bring to a gentle boil. Reduce heat to medium-low and simmer for 45 minutes or until chicken is tender. Half way through cooking, stir in the chickpeas.
- Add frozen peas and cook a further 5 minutes. Stir in spinach and remove from the heat. Serve with cooked rice.
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