Chicken, Chickpea Coconut Curry
Chicken and Chickpea Coconut Curry
Persons
4
Ingredients
- 2cm piece of fresh ginger, peeled and grated
- 1 red onion, chopped
- 1 tbsp lime juice and zest
- 400g chicken breasts chopped
- 1 sweet potato
- 150g green beans halved
- 400g tin chick peas (if not using chicken)
- 1 clove garlic, crushed
- Pinch chilli powder
- 2 tsp coconut butter
- 2 tsp turmeric
- 1 red pepper, cut into chunks
- 2 tomatoes, deseeded and chopped
- 400mls coconut milk
- 2-3 tbsp chopped coriander leaves
Instructions
- Place the garlic, ginger, lime juice, onion and chilli into a food processor and blend to form a smooth paste. Add a little water if necessary.
- Heat the oil in a frying pan and stir fry the chicken (if using) for 5 minutes until lightly browned.
- Add the spice paste and turmeric and cook for a further minute. Add the rest of the ingredients except the coriander leaves and bring to the boil.
- Lower the heat and simmer for about 20 minutes until the potato is tender.
- Sprinkle over the coriander leaves to serve.
Category
Recipes
