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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.