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  • Recipes
  • Black Chickpea and Chicken Tamarind Curry
Black Chickpea and Chicken Tamarind Curry

By OcadoLife
This Chickpea and Chicken Tamarind Curry is from Dr Rupy Aujla, NHS GP, cookbook author and champion of healthy, no-fuss recipes. Gluten free and packed with veg (two of your five a day), it’s also big on flavour,…
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Time and servings

Total time
Serves 4492 kcal/serving
Prep time
Cooking time

Ingredients

15 total
  • 1 tbsp olive oil
  • 1 medium red onion, chopped
  • 1 thumb-sized piece of ginger, peeled and finely chopped
  • 4 garlic cloves, finely chopped
  • 2 tbsp hot curry powder
  • 400g chicken thigh fillets, sliced
  • 400ml passata
  • 2 tbsp tamarind paste
  • 1 (400g) tin black chickpeas, drained and rinsed
  • 200g baby spinach
  • 200g frozen peas
  • 1 tbsp almond butter
  • 300g brown rice, cooked
  • 4 tbsp live natural yoghurt
  • 30g coriander, roughly torn

Method

5 steps

  1. Step 1

    Place a large pan over a medium heat and add the oil, onion, ginger and garlic; season lightly. Cook for 5-6 mins, stirring, until softened.

  2. Step 2

    Add the curry powder and chicken, and cook for 3-4 mins, stirring.

  3. Step 3

    Add the passata, tamarind and chickpeas. Bubble gently for 10-15 mins, until the chicken is cooked. Add a splash of water if necessary.

  4. Step 4

    Stir in the spinach, peas and almond butter. Cook for 2-3 mins.

  5. Step 5

    Divide the rice and curry between bowls and serve topped with the yoghurt and coriander.