Coconut Chicken and Chickpea Curry

(Recipe from "Easy Food" magazine)

Serves 4-6 

• 1 tbsp vegetable oil 
• 1 onion, sliced 
• 2 red peppers, deseeded and sliced 
• 1 fresh red chilli, deseeded and finely chopped 
• 3 garlic cloves, crushed
•  1 x 5cm piece fresh ginger, peeled and finely chopped
•  400g chicken thighs or fillets, trimmed and cut into bite-sized pieces 
• 2 tsp ground coriander
•  2 tsp ground cumin 
• 2 tsp ground tumeric
• 150ml chicken or vegetable stock 
• 1 x 400g tin of chopped tomatoes
•  2 tbsp tomato purée
•  1x 400g tin of chickpeas, drained and rinsed
•  2 head of broccoli, cut into small florets
•  1 x 400g tin of coconut milk
•  150g fresh spinach leaves 
• (personally I added 1 tbsp mild curry powder)
• To serve: Boiled rice 

Step One

 Heat the oil in a large pot over a medium-high heat. Add the onion and red peppers and cook for five minutes until softened.

 Step Two

 Add the chilli, garlic and ginger and cook for another minute until fragrant.

Step Three

Add the chicken and cook for about 1-2 minutes per side until browned. 

Step Four

 Stir in the ground spices and cook for one minute. Add the stock, tomatoes, tomato purée and chickpeas, mixing well to combine.

 Step Five

Bring to the boil, then cover and reduce the heat. Simmer for 15 minutes. Add the broccoli and simmer for another 10 minutes until the chicken is cooked through. 

Step Six

 Stir in the coconut milk and spinach until the spinach has wilted. Serve hot on a bed of rice.

Poftă Bună!!!