This recipe for Chicken, Chickpea, and Spinach Curry features chicken and chickpeas with spinach in a spiced curry sauce. It’s a simple, nutritious dish suitable for weeknight dinners. Homemade garam masala mix is a pantry staple. What is Garam Masala?
Featured in: Advice from a Private Chef
Ingredients
- •30 ml (2 tablespoons) vegetable oil
- •5 ml (1 teaspoon) coriander seeds
- •5 ml (1 teaspoon) cumin seeds
- •5 ml (1 teaspoon) mustard seeds
- •1 onion, finely chopped
- •3 garlic cloves, minced
- •2.5 cm (1-inch) piece of ginger, grated
- •Sliced chilies of your choice
- •2 tomatoes, diced
- •5 ml (1 teaspoon) garam masala
- •5 ml (1 teaspoon) turmeric powder
- •5 ml (1 teaspoon) ground cumin
- •6 boneless chicken thighs, cut into bite-size pieces
- •454 ml (16 ounces) canned chickpeas, drained
- •Salt to taste
- •355 ml (1.5 cups) chicken stock
- •473 ml (2 cups) chopped fresh spinach leaves
- •Fresh cilantro, chopped (for garnish)
- •Steamed rice or naan, for serving
Preparation
Place a large saute pan or other wide pot over medium-high heat. Add the coriander, cumin, and mustard seeds and cook, stirring, until they start to pop. Add the onions and saute until they become translucent.
Add the garlic, ginger, and chiles. Cook for another minute until the raw smell disappears. Add the diced tomatoes and cook until they soften and release their juices. Sprinkle the garam masala, turmeric, and cumin into the pot. Mix well to coat the onions and tomatoes with the spices.
Add the chicken and cook, stirring constantly, until they start to brown 3-5 minutes. Add the chickpeas to the pot and stir to combine them with the chicken and spices. Season with salt to taste. Pour enough chicken stock into the pot to cover the chicken and chickpeas. Cover the pot and let the curry simmer for about 20 minutes, or until the chicken is cooked through and tender.
Stir in the chopped spinach and cook until the spinach wilts, 2-3 minutes. Remove from heat and adjust salt as needed. Garnish with freshly chopped cilantro and some sliced chili peppers. Serve hot with steamed rice or naan.
