South Indian Chicken and Spinach Curry
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Ingredients
- 480 g chickpeas, drained and rinsed
- 200 g spinach
- 1 onion, finely sliced
- 2 tomatoes
- 1 tsp mustard seeds
- 8 curry leaves
- 2 tbsp coconut oil
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 300 g chicken thigh fillets, diced
Nutrition (per serving)
- Calories
- 340 kcal
- Protein
- 25.9 g
- Carbohydrate
- 23.9 g
- of which sugars
- 4.8 g
- Fat
- 14.1 g
- of which saturates
- 6.9 g
- Fibre
- 9.9 g
- Salt
- 0.63 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the coconut oil in a pan, add the mustard seeds and curry leaves, and fry for 30 seconds until the seeds pop.
- 2
Add the sliced onion and fry for 7 minutes until softened.
- 3
Add the diced chicken and cook for 7-8 minutes, stirring, until sealed with no pink remaining.
- 4
Stir in the ground turmeric and chilli powder, then add the chopped tomatoes and cook for 6 minutes until broken down.
- 5
Add the chickpeas and 100ml water, and simmer for 8 minutes.
- 6
Stir in the spinach and cook for 3-4 minutes until wilted.
- 7
Serve hot with rice.
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