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Today we are going to prepare a very rich combination of meat, legumes and vegetables. East chicken, chickpea and spinach curry It is a complete, healthy and delicious dish if you like spices or oriental flavors.
In itself, the dish is already very complete, but you can also accompany it with a little white rice, preferably basmati, which because of its aroma goes perfectly with this dish.
If you dare to cook the legumes yourself, great, but if you are lazy or have little time to use chickpeas Once cooked, the dish will be equally delicious.
All the spinach They can be used both fresh and frozen and with respect to chicken, I like more to use the thigh because it is juicier, but you can also use breast if you like it more.
Of course the final result of this dish will also depend a lot on the quality of the curry that you use, since the curry that we find in the little bottles in supermarkets is not the same as the curry that you can find in specialized stores or the one that you can have from a trip to the Asian area. For this recipe, I have been lucky enough to be able to use a curry that my in-laws brought me from a trip they made to India. Curry is nothing more than a combination of spices in variable proportions depending on the region where it is made, so another option would be to make your own combination of spices yourself.
Chicken, chickpea and spinach curry
Enjoy a very complete dish with an oriental flavor, to lick your fingers.
- Barbara Gonzalo
- Kitchen: Asian
- Recipe type: meats, legumes, vegetables
- Rations: 4
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 200 gr. cooked chickpeas
- 500 gr. chopped chicken
- 1 cebolla
- 1 teaspoon ground ginger
- 4 tablespoons curry powder
- 2 cloves of garlic
- 1 tomato large
- 200 gr. coconut milk
- 200 gr. spinach
- Sunflower oil
- shawl
Preparation
In a frying pan, fry the chopped onion with a little oil.
When the onion is poached, add the ginger and minced garlic and fry for a couple of minutes.
Then add the chopped and seasoned chicken. Cook a couple more minutes.
While the chicken is cooking, peel and chop the tomato into small pieces. Reserve.
Add the curry and chickpeas to the pan, stir well and cook for 2-3 more minutes.
The next step is to add the chopped tomato, spinach, and coconut milk. Mix well and once it begins to boil, cook over low heat for 10-15 minutes until we check that both the chicken and the spinach are well done.
Let it rest for a few minutes and we have our delicious dish ready to serve.
