One-Pot Chicken, Chickpea and Kale Coconut Curry

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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)
1 small sweet potato, peeled and diced into 2” pieces
2 handfuls of chopped kale or spinach
100-150ml 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 coriander

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 sweet potato and a splash of water and cook for 10 minutes; make sure the water doesn’t dry out completely. 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 sauce packets from the kit 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, stir in the coriander and serve.

Tailored to Taste

Ingredients

1 tsp. veg oil
2 small chicken thighs, cut into 1” pieces
1 packet The Spice Tailor Punjabi Chickpea Masala (chickpeas included)
1 small sweet potato, peeled and diced into 2” pieces
2 handfuls of chopped kale or spinach
100-150ml 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 coriander

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 sweet potato and a splash of water and cook for 10 minutes; make sure the water doesn’t dry out completely. 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 sauce packets from the kit 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, stir in the coriander 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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