Chicken Chickpea Spinach Curry Coconut Milk

Chicken Chickpea Spinach Curry Coconut Milk. Once the oil is hot, add the diced onion and sauté for 5 minutes, stirring occasionally. Bring up to the boil then simmer for 45 minutes.

Quick Chicken and Spinach Curry (Chicken Saag) Easy Peasy Foodie from www.easypeasyfoodie.com

Add the garlic and ginger, cooking for 30 seconds or until fragrant. Fry for a couple minutes until the chicken is golden brown. On medium flame, heat oil into a pan.

Once The Oil Is Hot, Add The Diced Onion And Sauté For 5 Minutes, Stirring Occasionally.

Now stir in the tomato paste and canned diced tomato and cook, stirring, for 2 minutes. Chicken curry in a coconut milk base. Simmer for a further 5 minutes until the spinach has wilted.

Increase The Heat And Bring To A Boil, The Reduce The Heat And Simmer Gently For 15 To 20 Minutes Until The Sauce Has Reduced And Thickened Slightly.

Kerala style chicken curry with coconut milk pepper delight. Serrano pepper, roma tomatoes, coconut milk,. Add onions and fry until golden brown.

104G Protein, 127G Carb & 30G Fat.

Add the crushed tomatoes, chickpeas and vegetable stock. Add to a bowl of boiled water and when wilted, pour into a sieve and squeeze out any excess water from the spinach. Add the coconut milk, spinach and chickpeas and mix well.

Stir And Leave To Simmer For 10 Minutes.

Then add the garlic and sauté for 1 minute. Spoon the coconut chicken chickpea curry over. Add the spices and stir to combine.

Add All Spices And Cook Stirring Constantly, Until The Mixture Gets Shiny And Spices Are Toasted.

Ingredients 1 ½ cups chickpeas read notes 3 cups spinach finely chopped 2 onions medium, finely chopped (about 1 cup) 3 tomatoes small, finely chopped (about 3/4 cup) 1 tablespoon ginger garlic paste 1 ¼ cup water 1/3 cup unsweetened coconut milk 1 ½ tablespoon oil ½ teaspoon cumin seeds or jeera 1. (if tomato juices evaporate too quickly, add a little water) step 5. 1152 kcal (or 576 kcal smaller portion) macros: