Pinterest challenge: green chickpea & chicken coconut curry

Green chickpea & chicken coconut curryI picked this recipe from The Crepes Of Wrath because I was yearning for something warm last weekend (really chilli here in Bedford!!!). It did came out great! We loved every bit of it and had some for lunch as well! I used kale leaves to substitute the swiss chard (did not have any in store) and made it a little bit creamer by substituting coconut milk with creamed coconut. Read on for my version of this recipe.Green chickpea & chicken coconut curryGREEN CHICKPEA & CHICKEN COCONUT CURRY adopted from The Crapes Of Wrath

  • 2 tablespoons coconut oil
  • 6 chicken thighs, cut into bite-sized pieces
  • 1 onion, thinly sliced
  • 3 tbsp green curry paste
  • 1tbsp chilli paste (should be more, but ooops… I guess I chickened out!)
  • salt to taste
  • ½ teaspoon ground ginger
  • 100g creamed coconut, grated and dissolved in warm water to make up 400ml
  • 2 cups water
  • 1 400g can chickpeas, rinsed and drained
  • 1 small bunch kale leaves, cleaned, trimmed and thinly sliced

Green chickpea & chicken coconut curry1. Heat the coconut oil in a large, heavy bottomed pot. Add in the cubed chicken and cook over medium heat until almost fully cooked, about 6-7 minutes.

2. Add in chopped onion and continue to cook until softened, about another 5-6 minutes.

3. Add in the curry paste, chilli paste, kosher salt, ginger, creamed coconut, and 1 cup of water. Stir to combine, then bring to a boil.

4. Add in the additional cup of water. Bring back up to a boil, then add in the drained and rinsed chickpeas and simmer for 20 minutes.

5. After simmering, add in the trimmed and sliced kale leaves. Simmer for an additional 10-15 minutes. Taste and adjust seasonings as desired.

Green chickpea & chicken coconut curry

We had it with poppadoms, but we thought plain basmati rice would go absolutely great!


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