One-Pot Chicken, Chickpea and Kale Coconut Curry
One-Pot Chicken, Chickpea and Kale Coconut Curry
SERVES 2
5 MINS PREP
COOKS IN 20 MINS
This really delicious, chicken coconut curry one-pot dish with chickpeas and kale has it all so makes a really easy family meal. Serve with rice or naan.
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Tailored to Taste
This delicious, mild curry is earthy and savoury but also has hints of sweetness from the coconut milk and is a perfect curry for the kids. It was actually inspired by one of our customers who decided to add everything to our Punjabi Chickpea Masala curry and then needed more sauce so added coconut milk. It really works. you can vary the recipe to suit what you have in the fridge. For a sweeter curry, add a handful of sweet potato chunks (cook for 10 minutes before adding chicken). This works really well with some naan, rice or even crusty bread.
Ingredients
- 1 tsp. veg oil
- 2 small chicken thighs, cut into 1” pieces
- 1 packet The Spice Tailor Punjabi Chickpea Masala (chickpeas included)
- 2 handfuls of chopped kale or spinach
- 100ml coconut milk or you can use a couple of tbsp. of coconut cream or leave out completely for a more savoury dish
- Salt and pepper to taste
- Small handful of chopped cilantro
Method
- Heat the oil in a medium-sized saucepan. Add the spices (including the chilli for optional heat), turn the heat down and cook for 10 seconds.
- Add the chicken, season lightly, and cook for 5 minutes, stirring occasionally. Add a little water if the pan looks too dry.
- Add the chickpeas and content for the sauce packets along with the kale and coconut milk and bring to a simmer. Cook for a further 3 minutes for the whole thing to come together. Season to taste with salt and freshly ground black pepper and stir in the cilantro and serve.
Tailored to Taste
This delicious, mild curry is earthy and savoury but also has hints of sweetness from the coconut milk and is a perfect curry for the kids. It was actually inspired by one of our customers who decided to add everything to our Punjabi Chickpea Masala curry and then needed more sauce so added coconut milk. It really works. you can vary the recipe to suit what you have in the fridge. For a sweeter curry, add a handful of sweet potato chunks (cook for 10 minutes before adding chicken). This works really well with some naan, rice or even crusty bread.
Ingredients
- 1 tsp. veg oil
- 2 small chicken thighs, cut into 1” pieces
- 1 packet The Spice Tailor Punjabi Chickpea Masala (chickpeas included)
- 2 handfuls of chopped kale or spinach
- 100ml coconut milk or you can use a couple of tbsp. of coconut cream or leave out completely for a more savoury dish
- Salt and pepper to taste
- Small handful of chopped cilantro
Method
- Heat the oil in a medium-sized saucepan. Add the spices (including the chilli for optional heat), turn the heat down and cook for 10 seconds.
- Add the chicken, season lightly, and cook for 5 minutes, stirring occasionally. Add a little water if the pan looks too dry.
- Add the chickpeas and content for the sauce packets along with the kale and coconut milk and bring to a simmer. Cook for a further 3 minutes for the whole thing to come together. Season to taste with salt and freshly ground black pepper and stir in the cilantro and serve.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Punjabi Chickpea Masala
A wholesome North Indian staple with delicious layers of caramelised onions, ginger, tomatoes, tangy pomegranate seeds and spices unfolding with each bite. Enjoy it as is or add spinach, sautéed mushrooms or chicken.
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