One-Pot Chicken, Chickpea and Kale Coconut Curry
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- 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
- 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.
- 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
- 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.