Chicken, chickpea and tomato curry

A hearty curry packed with veggies and flavour.

Preparation: 15 minutes. Cooking time: 45–60 minutes. Serves 5 people.

Ingredients

• 500 grams chicken thigh (skin off, diced)
• 20ml vegetable oil
• 1 brown onion (diced)
• 1 tsp garlic (crushed)
• 1 tsp ginger (crushed)
• 1 tsp turmeric
• 1 tsp cumin (ground)
• 1 tsp Garam Marsala
• Pinch of crushed chilli
• ¼ tsp black pepper (cracked)
• 300 grams chickpeas (tinned/drained)
• 350 grams tomato (crushed)
• 150 ml salt-reduced chicken stock
• 250 grams spinach

Method

1. Heat the oil in a large pot.
2. Add the chicken, onion, garlic, ginger, turmeric, cumin, garam marsala, chilli and pepper, stir continuously until spices are fragrant and chicken in coated.
3. Tip in the chickpeas, tomato and chicken stock. Bring to the boil and reduce to a simmer, stirring often. Cook for 45 minutes to 1 hour.
4. Stir through the spinach and cook for a further 5 minutes.
5. Serve with steamed rice or pilaf rice.

This recipe is provided by the Healthy Eating Advisory Service (HEAS) and was originally published on the HEAS website.