Black Chickpea and Chicken Tamarind Curry
By OcadoLife
Published on 20 November 2023
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, including tangy tamarind. Dr Rupy says, “I’ve used black chickpeas, which have a slightly firmer texture than white. They also provide prebiotics, which are the foundation for a healthy gut ecosystem.” This is a high-protein recipe.Time and servings
40 minsTotal time
Serves 4492 kcal/serving
10 minsPrep time
30 minsCooking time
Ingredients
- 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
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.Step 2
Add the curry powder and chicken, and cook for 3-4 mins, stirring.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.Step 4
Stir in the spinach, peas and almond butter. Cook for 2-3 mins.Step 5
Divide the rice and curry between bowls and serve topped with the yoghurt and coriander.