Keyword chicken, chicken and chickpeas, chicken curry, curry, easy meal, midweek meal, one pan meal, turmeric chicken
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 4people
Cost £
Ingredients
400gtinned chickpeas, drained and rinsed
1 1/2tspground turmeric
1 1/2tspsmoked paprika
1/4tspchilli flakes
600gskinless chicken breasts, chopped into chunks
2tbspolive oil
2shallots, thinly sliced
2cloves of garlic, crushed
200gbaby spinach, torn
200gnatural yoghurt
2tsplemon juice
4pita bread to serve
Instructions
To make the chickpeas crispy, you need to pat them dry then tip into a colander and set aside.
Mix the turmeric, paprika and chilli flakes in a large bowl then tip the chicken into it with ½ tbsp of olive oil, season well, and toss until well coated.
In a large frying pan, heat ½ tbsp of oil over medium-high heat and cook the chicken piece for 3-4 mins on one side, then turn and cook for 3-4 mins or until the chicken is deeply golden and cooked through.Remove to a plate but keep the frying pan.
Add the chickpeas to the frying pan with the shallots, garlic and remaining oil. Season and cook for 8-10 mins, stirring occasionally, until the chickpeas start to turn golden and crisp up.
Add the spinach, and cook until the spinach has just wilted. Remove from the heat, return the chicken to the pan and mix together.
Combine the yoghurt with the lemon juice and season well. To serve, spread the yoghurt over four plates, and top with the chicken and chickpea mix. Serve with warmed pitta bread.