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Quick chicken and chickpea curry with spinach over jasmine rice

Quick chicken and chickpea curry with spinach over jasmine rice

A quick and tasty curry with chicken cubes, chickpeas and spinach, served over jasmine rice. Perfect for a complete meal in minutes, with an authentic Indian touch thanks to curry and coconut milk.

  • Servings: 2
  • Cook: 15 min

Ingredients

  • 100 g spinach leaf
  • 390 grams chickpea, drained
  • 250 grams diced chicken breast
  • 180 milliliters coconut milk
  • 4 g curry powder
  • 30 g tomato paste
  • 150 grams jasmine rice
  • 300 milliliters water
  • 1 clove garlic, peeled and grated
  • 15 milliliters olive oil
  • 1 gram salt
  • 1 gram black pepper
  • 10 grams butter

Instructions

  1. Rinse the jasmine rice in a sieve to remove excess starch.
  2. In a pot, add the water and salt. Cover and bring to a boil.
  3. When boiling, add the rice, reduce to medium-low heat, cover and cook for 12 minutes, stirring occasionally.
  4. Peel and grate the garlic. In a pan, heat the olive oil over medium heat.
  5. Add the diced chicken, season with salt and pepper, and cook for 4-5 minutes until browned.
  6. Add the grated garlic and cook 1 more minute until golden.
  7. Stir in the tomato paste, coconut milk and curry powder. Bring to a boil and cook 1-2 minutes, stirring until the sauce thickens and the chicken cooks through.
  8. Drain the chickpeas and add them to the pan along with the butter and spinach leaves.
  9. Cook 2-3 minutes over medium heat until the spinach wilts by half. Taste and adjust salt and pepper.
  10. Serve the jasmine rice on the bottom of the plates and top with the chicken, chickpea and spinach curry.

Nutrition (per serving)

  • Calories: 1014 kcal
  • Protein: 51 g
  • Carbohydrates: 85 g
  • Fat: 54 g
  • Fiber: 19 g