Quick Chicken Curry with Spinach and Chickpeas
A healthy, high-protein chicken curry with spinach and chickpeas that's ready in just 20 minutes.
5 min
Prep
15 min
Cook
4
Serves
450
Calories
Macros · per serving
35g protein
50g carbs
14g fat
Ingredients
For 4 servings
- 600 g chicken breast
- 400 g canned chickpeas
- 200 g spinach
- 1 onion
- 2 clove garlic
- 1 tbsp ginger
- 2 tbsp curry powder
- 400 ml coconut milk
- 2 tbsp olive oil
- salt — to taste
- pepper — to taste
- 1 tbsp lemon juice
- 200 g basmati rice
Instructions
- 1
Cook basmati rice according to package instructions and set aside.
- 2
Dice the chicken breast into bite-sized pieces and season with salt and pepper.
- 3
Heat olive oil in a large pan over medium-high heat. Add the diced chicken and cook for 5-6 minutes until browned and cooked through. Remove chicken from the pan and set aside.
- 4
In the same pan, add chopped onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until the onion becomes translucent.
- 5
Add curry powder to the pan and stir for 1 minute until fragrant.
- 6
Drain and rinse canned chickpeas, then add them to the pan along with coconut milk. Stir well and bring to a simmer.
- 7
Return the cooked chicken to the pan, add spinach, and cook for 3-4 minutes until the spinach is wilted.
- 8
Stir in lemon juice and adjust seasoning with salt and pepper to taste.
- 9
Serve the chicken curry over the cooked basmati rice.
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