Indian Chicken Curry with Chickpeas and Spinach Recipe

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Our Indian chicken curry with chickpeas and spinach is a no-fuss meal, cooked in one pan.

Ingredients (serves 2)

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 and plain yoghurt, to serve

Method

1. Heat 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.
  
2. Add 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.

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.

Source
Super Food Ideas - July 2009, Page 42
Recipe by Lucy Nunes

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