A perfect homemade ‘takeaway’. A good-quality paste and a tin of coconut milk make the base for a great curry – and the sweetness of the pineapple contrasts well with the spices. Ideal for a Friday night after a hard week at work. However, also great if you cook double and make enough to take to work for lunch. Everyone will love this dish, it’s all set to be a big hit with the kids as well as the grown ups.
Chicken, Pineapple & Chickpea Curry
Ingredients
- 1 tbsp oil
- 6 skinless chicken thigh fillets, cut into bite-sized pieces
- 1 medium onion, thinly sliced
- 1-2 tsp Thai green curry paste
- 400ml tin coconut milk
- 410g tin chickpeas, drained and rinsed
- 150ml water
- ½ ripe medium pineapple, peeled and cubed
- Large handful baby spinach
- Thai sweet basil leaves, to garnish
- Salt and pepper
Steps
- Step 1
Heat the oil in a large pan.
- Step 2
Fry the chicken and onion over a medium-high heat for 5 minutes until golden.
- Step 3
Stir in the curry paste, coconut milk, chickpeas and water.
- Step 4
Simmer for 5 minutes until the chicken is cooked through.
- Step 5
Add the pineapple and spinach, and check the seasoning.
- Step 6
Garnish with basil and serve with a large green salad.
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By The Healthy Employee
- Servings: 4
- Meals or Courses: LunchMains
- Dish Type: CurrySpicy
- Special Diet: Dairy FreeGluten free
- Seasons and Occasions: AutumnBonfire NightNew Year's EveWinter
- Difficulty Level:
- Ratings:
- Created: January 29, 2011
