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Sri Lankan chicken and chickpea curry
Serves 4 | prep 15 mins | total time
Sri Lankan chicken and chickpea curry
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Serves 4 | prep 15 mins | total time
Serve this tasty curry with chapatis, or with rice. If you can't get Sri Lankan curry paste, this will also work well with Thai curry paste
Rate
Nutritional information (per serving)
Calories
356Kcal
Fat
27gr
Saturates
19gr
Carbs
9gr
Sugars
5gr
Fibre
2gr
Protein
19gr
Salt
0.8gr
Ingredients
- 1 tbsp vegetable or olive oil
- 1 x 320g pack chicken thigh fillets, cut into 4cm chunks
- 2 large echalion shallots, finely sliced
- ½ x 30g pack coriander, leaves and stalks separated and chopped
- ½ x 190g jar (about 5 tbsp) Creative Cook Sri Lankan curry paste
- 1 x 400g tin light coconut milk
- 1 x 400g tin chickpeas, rinsed and drained
- zest and juice of 1 lime, plus wedges to serve
- 100g spinach
Step by step
- Heat the oil in a large, deep frying pan. Add the chicken and fry over a high heat until browned all over – about 5 minutes.
- Add the shallots to the pan, along with the chopped coriander stalks (reserve the leaves for later), reduce the heat to medium and cook for a further 5 minutes.
- Stir in the curry paste and cook, stirring, for a couple of minutes. Add the coconut milk and drained chickpeas and bring to the boil, then reduce the heat and simmer for 15 minutes, or until the chicken is cooked through and tender.
- Stir in the lime zest and juice and add the spinach, in handfuls, until just wilted. Remove from the heat, season to taste, and stir in half of the coriander leaves. Scatter the remaining coriander leaves over the curry and serve with warmed chapatis and extra lime wedges to squeeze over, if you like.
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Tip If you can’t get Sri Lankan curry paste, this will also work well with Thai curry paste.