Easy chicken and chickpea curry

By admin
20 August 2013

Versatile chickpeas are a fabulous addition to a dish - even more so when serving curry

Serves 4

Preparation time: 10 min

Cooking time: 35 min

45 ml (1 T) oil

2 chicken breast fillets, cubed

salt and freshly ground black pepper

300 g spinach

2 red onions, chopped

3 garlic cloves, chopped

2 green chillies, finely chopped

15 ml (1 T) coriander seeds

15 ml (1 T) cumin seeds

1 can (400 g) chickpeas

1 brinjal, diced

1 can (400 g) chopped tomatoes

1 Heat 15 ml (1 T) of the oil in a frying pan over medium and sauté the chicken for 15 minutes. Season with salt and pepper. Remove from the pan, cover and set aside.

2 Blanch the spinach in boiling water for 2 minutes, cool under running cold water and squeeze to remove the water. Chop in a food processor.

3 Wipe the frying pan and heat the remaining oil over medium heat. Add the onions, garlic, chillies, spices and chickpeas and cook for five minutes.

4 Add the brinjal and cook for 5 minutes or until done. Stir in the tomatoes and season with salt and pepper. Cover, lower the heat and simmer for 10 minutes. Mix in the cooked chicken and serve.

- Hope Malau

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