Monday, February 20, 2017

Chickpea and Chicken Curry with Spinach


This is a satisfying curry made out of protein packed chickpeas, chicken and spinach.

My son and daughter love chickpea curry, but my son does have one complaint... where is the meat?  He is just like his father... they have to have some kind of meat in a meal to make it a complete meal for them.   My daughter and I can totally forgo the the "meat" part of the meal and eat this as a completely vegetarian meal, but I have to satisfy the men in my life so I added some chicken to the dish. 

My son was so happy when he saw the pieces of chicken in the curry.  He was prepared to eat this dish for every meal until it was all gone.  Which is what they did (no complaints from me since I didn't have to cook again until it was all gone). 

They loved it so much, I had to make this curry again within a week.  Good thing it comes together pretty easily and is very budget friendly.  

Chickpea and Chicken Curry with Spinach
Recipe by Ramona from Kitchen Simmer

2lbs chicken breast cut into large bite-size pieces
2 cans chickpeas (15oz) drained
8oz fresh spinach (baby spinach) coarsely chopped
1 large onion chopped
2-3 green chilies (or jalapenos chopped)
1 can coconut milk
1 Tbs grated fresh ginger
1/2 Tbs grated fresh garlic
1 Tbs cumin powder
1 Tbs curry powder
1/2 Tbs garam masala powder
1 tsp turmeric powder
1 pint fresh tomatoes chopped 
1 tsp mustard seeds
2 tsp cumin seeds
1/2 tsp fenugreek seeds
small handful curry leaves (optional)
1 stick cinnamon 
salt and black pepper to taste
red chili powder to taste
1 can of water (use coconut milk can to measure this)
3 Tbs canola oil (or as needed)

Heat oil in pan on high heat and add curry leaves, cinnamon stick and fenugreek seeds. Cook for 30 seconds.  Then add the chicken, season with some salt and black pepper then saute for 3-4 minutes.

Next add the ginger and garlic to pan and saute for 1 minute.  Then add the mustard seeds and cumin seeds and saute for another minute.

Next add the onion, tomato and green chili.  Saute for 2-3 minutes with a little more salt for seasoning.  Then season with the cumin powder, garam masala powder, turmeric powder, red chili powder and curry powder. 

Next add the drained cans of chickpeas.   Lower heat to medium and add the can of coconut milk and water (rinse coconut milk can and measure water using the can).

Taste and season again with salt. Simmer curry on medium heat for 15-20 minutes.   Next add the fresh spinach to pan and wilt.  Cook for another 2-3 minutes and serve over rice with with any indian flat bread.  Enjoy.

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