Phoebe Wood’s delicious chicken, chickpea and coconut curry recipe is a fantastic way to put a smile on everyone’s faces.
Ingredients
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- 2 tbs coconut oil
- 600 grams chicken thigh fillets
- 1 onion, finely chopped
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- 4 garlic cloves, crushed
- 4 cm piece (20g) ginger, finely grated
- 1 tbs curry powder
- 2 tbs tomato paste
- 1 tbs ground turmeric
- 400 grams can chickpeas, drained, rinsed
- 400 grams can chopped tomatoes
- 400 mls an coconut milk
- 2 large sprigs curry leaves, plus extra fried leaves to serve
- 2 tbs fish sauce, or more to taste
- Steamed rice, to serve
- Lime pickle, to serve
- Natural yoghurt, to serve
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Instructions
- Heat oil in a non-stick frypan over medium heat. Season chicken and add to pan. Cook for 2-3 minutes on each side until golden. Transfer to a plate. Add onion to pan and cook, stirring regularly, for 3 minutes or until softened. Add garlic and ginger and cook for 1-2 minutes until fragrant.
- Stir in curry powder, tomato paste and turmeric and cook for 2 minutes or until lightly caramelised. Add chickpeas, tomatoes, coconut milk, curry leaves and 400ml water and bring to a simmer. Return chicken to pan. Return to a simmer and cook for 30 minutes or until chicken is cooked through and tender, and sauce is thick and reduced. Season with fish sauce.
- Serve with rice, lime pickle, yoghurt and fried curry leaves.
