Chicken and chickpea curry
Make this recipe vegetarian by leaving out the chicken altogether, and adding an extra tin of beans or chickpeas
SERVES
6
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
50
MINUTES
Ingredients
2Â tbsp olive oil
6 bone-in chicken legs (thigh and drumstick), skin on
2 large onions, diced
4 garlic cloves, crushed
1½ tbsp fresh ginger, peeled and grated
2 tsp ground coriander
2Â tsp ground cumin
2Â tsp ground turmeric
ÂĽÂ tsp cayenne pepper
1 tin of chickpeas, drained and rinsed
470ml chicken stock
150g baby spinach
sea salt
freshly ground black pepper
To serve:
60g Greek yoghurt
60g flat-leaf parsley, chopped
brown rice (optional)
Method
Preheat the oven to 160°C.
Place an ovenproof casserole dish or a large saucepan over a medium heat and warm for 30 seconds. Pour in the olive oil. Season the chicken pieces with salt and pepper. Working in batches, brown the chicken pieces for about five minutes until they are golden brown on all sides. Then transfer to a plate.
Add the onions to the casserole, adding more olive oil if necessary. Cook, stirring often, for 3 minutes until the onions are soft and golden brown.
Stir in the garlic, ginger and spices, stirring constantly, until the spices are fragrant. Add the chickpeas and the chicken stock. Return the chicken pieces and their juices to the casserole. Bring to a simmer, then cover and transfer to the oven to cook for 45–55 minutes or until the chicken is tender.
Remove the casserole from the oven and place over a low heat, then stir in the spinach which should only take a minute to wilt. Transfer the curry to a large, deep platter, serve with a dollop of Greek yoghurt, some flat-leaf parsley and rice, if you wish.
From Clodagh’s Midweek Kitchen by Clodagh McKenna, published by Kyle Books
