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Gluten-free recipe chicken curry with chickpeas

Curry Chicken With Chickpeas & Potato - Chris De La Rosa (March 2019).


It should be quick and easy? With only five ingredients you can prepare a delicious curry with chicken, chickpeas and spinach. That's how it's done!

Chicken curry with chickpeas and spinach

Ingredients for four servings:

  • 2 large or 4 small chicken breast fillets
  • 10 g of fresh ginger
  • 240 g chickpeas (tin)
  • 400 ml coconut milk (can)
  • 200 g baby spinach

Also from the stock:

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  • 1 onion
  • 2 cloves of garlic
  • 1 tbsp olive oil
  • salt
  • Pepper (mill)
  • about 1 tbsp curry powder


  1. Wash chicken breast fillets and pat dry. Peel ginger, onion and garlic and finely chop.
  2. Briefly fry the onion, garlic and ginger in the hot oil in the pot. Add the fillets, sauté briefly brown on both sides and deglaze with 1/2 l of water. Add 1/2 teaspoon of salt and boil the fillets for about 10 minutes.
  3. Drain chickpeas and rinse. Remove the chickpeas from the thin pellets. Remove fillets from the broth, cut into bite-sized pieces.
  4. Add the chickpeas to the broth and add the coconut milk. Bring the liquid to a boil and simmer for 5 minutes. Wash the spinach, add it to dripping wet and let it collapse. Add the meat, season with salt and pepper and season the curry.

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