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Ingredients
- 2 tablespoons olive oil
- 3 chicken breasts, cubed
- 1 small onion, chopped
- 2 garlic cloves, finely chopped
- 1 tablespoon red curry paste (2-3 if you like more heat)
- 2 tablespoons curry powder
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 (14 oz) can coconut milk
- 2 cups (500 ml) water
- 1 (14 oz) can chickpeas, drained + rinsed
- 1 bunch Swiss chard, rinsed, trimmed, finely sliced
- 1 tablespoon Thai basil, fresh, cut into ribbons
- Read more: http://leelalicious.com/chicken-chickpea-curry-with-swiss-chard/#ixzz3CT9VvR8N
Preparation
Step 1
Heat the olive oil in a large, heavy bottomed pot over medium heat. Add the cubed chicken and cook 8-10 minutes. Stir in chopped onion and garlic and cook until softened (5-6 mins).
Add curry paste + powder, salt, cinnamon, coconut milk and 1 cup water and bring to a boil. Once boiling, add the rinsed chickpeas and remaining cup of water. Bring to a boil, then simmer for 20 minutes.
Finally add in sliced Swiss chard and basil ribbons. Simmer for another 10-15 minutes until Swiss chard is softened.
Serve with rice.
Read more: http://leelalicious.com/chicken-chickpea-curry-with-swiss-chard/#ixzz3CT9acPoP
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