Chicken, Chickpea & Coconut Curry
Serves 4
INGREDIENTS:
2 tbsp olive oil
8 bone-in chicken thighs
2 onions, diced
4 garlic cloves, crushed
2 tbsp ginger, peeled and grated
2 tsp ground coriander
2 tsp ground cumin
2 tsp ground turmeric
½ tsp cayenne pepper
400g can cooked chickpeas, rinsed and drained
300ml chicken broth
400ml can coconut milk
150g baby spinach
60g Greek yogurt, to serve
small handful of flat-leaf parsley, to serve
METHOD:
1. Heat the oven to 180C/160C fan/gas 4. Pour the olive oil into a large casserole dish and place over a medium heat. Season the chicken with sea salt and freshly ground black pepper, then, working in batches, cook in the pan until golden on all sides. Once cooked, transfer to a plate.
2. Add the onions to the same pot you cooked the chicken in, adding more olive oil, if needed, and cook until soft and caramelised, stirring regularly to prevent burning. Meanwhile, place the garlic, ginger, coriander, cumin, turmeric and cayenne pepper into the Bosch Mini Blender and pulse until you have a smooth spice mixture. Add the mixture to the pan with the onions, give it a stir, then cook for 2-3 mins to toast the spices.
3. Stir in the chickpeas, chicken broth and coconut milk, then add the chicken pieces and their juices and season with sea salt and freshly ground black pepper. Bring to a simmer, then cover and cook in the oven for 45-55 mins, or until the chicken is tender.
4. Remove the pot from the oven and place over a low heat, then toss in the spinach, which should only take 1 min to wilt. Transfer to a large, deep serving platter and serve with a dollop of Greek yogurt and a little flat-leaf parsley.
