Chicken and chickpea coconut curry

4 servings Prep: 20 mins, Cooking: 1 hr 40 mins
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Hearty coconut curry with fresh coriander.

By Food24 March 04 2014
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Ingredients (17)

1 onion — chopped
2 garlic — cloves, mashed
1 tsp fresh ginger — grated
1 Tbs oil
1½ Tbs curry powder — hot
½ Tbs turmeric
1 tsp dried chilli flakes
1 tinned tomatoes — chopped
3 bay leaves
1 star anise — whole
2 tsp salt
2 tsp sugar
1 chickpeas — tinned
1 coconut milk — tinned, lite version
8 chicken — pieces
200 g spinach — baby
salt — for seasoning
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Method:

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.



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