Chicken and kūmara chickpea curry
- Serves 4
- Prep time: 15 mins | Cooking time: 15 mins
A fragrant coconut chicken and kūmara curry with chickpeas, gently spiced and finished with fresh coriander and chilli, served with naan and rice.
Ingredients
- 1 onion, finely chopped
- 1 tbsp crushed garlic
- 1 tbsp crushed ginger
- 2 tbsp Thai green curry paste
- 4 (500g) boneless chicken thighs, cut into 2cm pieces
- 1 cup (250ml) chicken or vegetable stock
- 1 large (500g) red, gold or orange kūmara, peeled, diced
- 400ml can coconut cream (reserve 2 tbsp for topping)
- 400g can chickpeas, rinsed, drained
- Coriander leaves, to serve
- Sliced red chilli, to serve
- Naan, to serve
- Basmati rice, to serve
Method
- Heat a splash of olive oil in a large saucepan over medium-high heat. Add onion and cook, stirring, for 3 mins or until softened.
- Add the garlic, ginger and curry paste and cook for 1 min or until fragrant. Add the chicken, stock and kūmara and simmer for 10 mins or until the kūmara is just tender.
- Add the coconut cream and chickpeas and simmer for 3 mins. Season well. Top with coriander and chilli. Drizzle with reserved coconut cream and serve with naan and rice.
Make life easier
- Use it up: Canned chickpea liquid, known as aquafaba, is a great egg-white substitute. Instead of throwing it out, use it for vegan recipes: think mayonnaise, baking and even meringue.