Recipe type: Main
Cuisine: South African
This easy, one-pot protein-packed chickpea, chicken and spinach curry is just the thing to liven up a cold winters evening. Wonderfully scrumptious and so simple to prepare, it's a flavourful finger-licking dish that goes so well with naans or rice. This curry has all the flavour without being too fiery and it's a great alternative to a takeaway.
  • 500gr Chicken Breast Cubed
  • 1 Onion Chopped
  • 1 Tsp Cumin Seeds
  • Few Curry Leaves
  • 1 Green Chillies Sliced
  • 2 Tsps Ginger and Garlic Paste
  • 1 Tsp Cumin Powder
  • 1 Tsp Coriander Powder
  • 1 Tsp Chilli Powder
  • ½ Tsp Tumeric Powder
  • ½ Tsp Garam Masala Powder
  • Salt to Taste
  • 2 Ripe Tomatoes Chopped
  • 1 165ml Can Coconut Milk
  • 1 400 gr Can Chickpeas
  • 2 Handfuls of Baby Spinach Torn
  1. Heat oil in a large saucepan on medium.
  2. Sauté onion, cumin seeds, curry leaves and green chilli until lightly golden.
  3. Stir through chicken, ginger and garlic paste, spices and salt and cook for 4-5 mins, stirring, until lightly browned.
  4. Add tomatoes and simmer for approx 20-25 mins chicken is cooked through.
  5. Stir through chickpeas and coconut milk and simmer for approx 5-10 mins then stir through the spinach and cook briefly until wilted.
Serve immediately with brown or white basmati rice.
Recipe by SAPeople Tasty Recipes at