Chicken and chickpea curry

A quick delicious protein filled dish!

Hello dear readers,

This is an easy recipe to make during the week when you need your protein fix ! It is versatile as you can swap the chicken with chickpea only or remove the chickpea too.

I like to make this curry pretty mild as my husband does not really enjoy eating spicy food. But you can add more Espelette chili pepper for an added kick !

I serve this curry with basmati rice.

Ingredients:

- 1 onion;

- 2-3 cloves of garlic;

- 1-2 tsp olive oil;

- 400 g (4 pieces) chicken thighs (or chicken breast but it will be less juicy);

- A big can of chickpeas (400 g);

- 2 big handfuls of fresh spinach (50 g, 1 or 3/4 cups);

- 250 ml (1 cup) coconut milk (I used light);

- 2 tbsp curry powder (depending on how spicy you want your dish);

- 1 tsp turmeric powder;

- 1/2 tsp espelette chili pepper;

- salt pepper to your tasting;

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Procedure:

1. Dice and mince the onion.

2. Cut up chicken thighs in cubes.

3. Add your oil in a heated pan.

4. Cook the chicken thighs until almost cooked, season with salt and put aside in a bowl.

5. In your same pan, add a bit more of olive oil and cook your onion and garlic until they become translucent.

6. Add your drained chickpeas, cook for 5-10 minutes.

7. Put the reserved chicken in the pan again and use all the spices mentioned above.

8. Pour in your coconut milk and let simmer until it thickens.

9. Add in the fresh spinach and readjust the seasoning before serving.

Enjoy!

Audrey