Chicken and chickpea coconut curry

Recipe from: 4
recipes curry chicken chickpea

Ingredients 17
Servings 4
Time 00:20


  • 1
    onion - chopped
  • 2
    cloves of garlic - mashed
  • 1
    grated fresh ginger
  • 1
  • Tbs
    hot curry powder
  • ½
  • 1
    dried chilli flakes
  • 1
    tin chopped tomatoes
  • 3
    bay leaves
  • 1
    whole star anise
  • 2
  • 2
  • 1
    tin chickpeas
  • 1
    tin lite coconut milk
  • 8
    chicken pieces (a mix of thighs and drumsticks)
  • 200
    baby spinach - washed
  • salt for seasoning


Preheat the oven to 180ºC.

Use an oven proof pot with a lid and gently fry the onions, garlic and ginger until soft. Add the curry powder, turmeric and chilli flakes and fry for another 2 minutes while stirring. (The mixture will become dry). Add the tomatoes and cook for 5 minutes.

Add the bay leaves, star anise, salt, sugar, chickpeas and coconut milk and give it all a good stir. Add the chicken pieces and gently mix with the sauce. Cook covered for 1 hour. Remove the lid and cook for another 30 minutes.

Remove from the oven and stir in the baby spinach leaves. Replace the lid and let it stand for a few minutes for the spinach to wilt. Check the seasoning and serve with steamed rice and a dollop of yoghurt and freshly torn coriander.

Recipe reprinted with permission of HeinStirred. To see more recipes, click here.

Read more on: chicken  |  curry  |  recipes

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