Our Indian chicken curry with chickpeas and spinach is a no-fuss meal, cooked in one pan.
Ingredients
- 1 tablespoon vegetable oil
- 1 red onion, halved, thinly sliced
- 2 tablespoons madras curry paste
- 400g can diced tomatoes
- 400g can chickpeas, drained, rinsed
- 1 teaspoon 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
Method
- Step 1Heat oil in a medium frying pan over medium-high heat. Cook onion, stirring, for 5 minutes or until golden. Stir in curry paste. Cook for 1 minute or until fragrant. Add tomato, chickpeas, sugar and 1/4 cup cold water. Bring to the boil.
- Step 2Add chicken. Stir to combine. Reduce heat to medium. Cook for 7 minutes or until chicken is cooked through. Add half the spinach. Cook for 1 to 2 minutes or until just wilted. Add remaining spinach. Cook for 1 minute or until just wilted. Season with salt and pepper. Serve with naan bread and yoghurt.
Nutrition
3212 kj
Energy
37.2g
Fat Total
7.7g
Saturated Fat
13.8g
Fibre
43.1g
Protein
119mg
Cholesterol
1532mg
Sodium
59g
Carbs (total)
All nutrition values are per serve
Notes
Note: Madras is a hot curry paste. For a milder curry, use korma or rogan josh pastes.
Budget tip: Use 100g baby spinach instead of English spinach and save a total of around $1.25.
- Author: Lucy Nunes
- Image credit: Steve Brown
- Publication: Super Food Ideas
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