20min chicken, chickpea & spinach curry - no jars in sight!
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Linda L.“I made some modifications because i can never stick to a recipe as is but it was mostly inspired by your recipe. Thanks Philip!” -
Ant Sullivan“Made with my daughters Ava and Alexa. Really simple and tasted great. I think it will become a regular.” -
Becky“OMG delicious!!! Never did that blending ingredients before. Thanks - great quick delicious curry 😊”
Philip Pantelides
@philip
Curry is a wholesome favourite, but can take time to prepare. Try this quick recipe to avoid salt and sugar filled jars of pre-made curry sauce.
Ingredients
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400 g chicken breasts
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200 g spinach
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400 g chickpeas (drained)
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3 tomatoes
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1 inch ginger
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1 clove garlic
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2 peppers
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1 table spoon curry powder (Tandoori Masala)
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250 g Greek style yogurt
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100 ml chicken stock
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Squeeze lemon juice
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200 g Rice
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Handful cashew nuts
Cooking Instructions
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1
Cook rice as per packet instructions 🍚
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2
Chop tomatoes, ginger and garlic and chilli
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3
Place in the blender with yoghurt and Tandoori masala. Blend.
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4
Stir paste until the sauce thickens. The longer you reduce it the more flavour you get in!
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5
Chop the peppers and onions
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6
Stir peppers onions and chicken in the sauce until chicken is cooked 🍗
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7
Add chickpeas and stock and continue to stir for five minutes
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8
Finally stir in the spinach 🌿
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9
Drain the rice and season with pepper and lemon juice
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10
Crush cashews in a pestle and mortal
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11
Serve topped with a teaspoon of yogurt and crushed cashews. Enjoy 😊
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Braai (BBQ) lover, raised in Africa, inspired by cuisine of my travels. Quick and #healthy recipes every night of the week, experiments and #Braai on the weekend.
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