Chicken, Spinach and Curried Chickpeas

March 2017

Chicken Spinach & Curried Chickpeas

Preparation time: 15 minutes
Cooking time: 45 minutes
Portions: 4



  • 400g skinless chicken breast, cut into small chunks
  • 2 spring onions, chopped
  • 1 tbsp. olive oil
  • 1/2 medium onion, finely chopped
  • 2 medium carrot, finely chopped
  • 2 tbsp. Indian curry powder
  • 400g canned chickpeas, drained
  • 2 cups water
  • 2 cups baby spinach leaves
  • To serve with: 2 cups brown rice



  1. Ensure all the fat is removed from the chicken. Heat enough water to poach the chicken.
  2. Add the chicken and spring onion and simmer for 10 minutes.
  3. Turn off the heat until ready to use.
  4. Heat the oil and lightly fry the onion and carrot pieces.
  5. Add curry powder and stir.
  6. Add the drained chickpeas and stir to coat with the curry mixture.
  7. Pour in the 2 cups of water, bring to the boil, then reduce to a simmer and cook for 30 minutes. You may need more water, depending on the saucepan you use.
  8. Reheat the poaching stock and simmer the chicken slices to cook through: 3-5 mins. Do this in batches, depending on your pan size.
  9. In another saucepan bring ½ cup of chicken poaching liquid to the boil.
  10. Tip in the spinach and stir to allow it to wilt/break down. Do not over cook, or you will lose the colour and nutritional value.
  11. Drain well and keep warm.
  12. To serve, place equal amounts of chickpeas into the centre of four deep plates.
  13. Top with spinach then equal amounts of chicken slices.
  14. Spoon over some of the chicken poaching liquid and serve immediately with vegetables.
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