Facebook One-Pot Chicken, Chickpea and Kale Coconut Curry Recipe | The Spice Tailor

One-Pot Chicken, Chickpea and Kale Coconut Curry

This delicious, mild curry is earthy and savoury but also has hints of sweetness from the coconut milk and is a perfect curry for the kids. It was actually inspired by one of our customers who decided to add everything to our Punjabi Chickpea Masala curry and then needed more sauce so added coconut milk. It really works. you can vary the recipe to suit what you have in the fridge. For a sweeter curry, add a handful of sweet potato chunks (cook for 10 minutes before adding chicken). This works really well with some naan, rice or even crusty bread.
  • 2serves
  • 5mins prep
  • 20mins cook
This delicious, mild curry is earthy and savoury but also has hints of sweetness from the coconut milk and is a perfect curry for the kids. It was actually inspired by one of our customers who decided to add everything to our Punjabi Chickpea Masala curry and then needed more sauce so added coconut milk. It really works. you can vary the recipe to suit what you have in the fridge. For a sweeter curry, add a handful of sweet potato chunks (cook for 10 minutes before adding chicken). This works really well with some naan, rice or even crusty bread.
Made with
Punjabi Channa Masala

Punjabi Channa Masala

Discover

Share with friends

Ingredients

  • 1 tsp. veg oil
  • 2 small chicken thighs, cut into 1” pieces
  • 1 packet The Spice Tailor Punjabi Chickpea Masala (chickpeas included) 
  • 2 handfuls of chopped kale or spinach
  • 100ml coconut milk or you can use a couple of tbsp. of coconut cream or leave out completely for a more savoury dish
  • Salt and pepper to taste
  • Small handful of chopped cilantro

Method

  1. Heat the oil in a medium-sized saucepan. Add the spices (including the chilli for optional heat), turn the heat down and cook for 10 seconds. 
  2. Add the chicken, season lightly, and cook for 5 minutes, stirring occasionally.  Add a little water if the pan looks too dry. 
  3. Add the chickpeas and content for the sauce packets along with the kale and coconut milk and bring to a simmer. Cook for a further 3 minutes for the whole thing to come together. Season to taste with salt and freshly ground black pepper and stir in the cilantro and serve.

Related recipes

Leftover Turkey Tikka Masala Pizza
View Recipe
Pomegranate Soufflé with Rose and Raspberry Cream
View Recipe
Spice Roasted Plum and Gulab Jamun Eton Mess
View Recipe
Creamy Chicken, Mushroom and Sweet Potato Korma Tray-Bake
View Recipe
Fiery Maple Glazed BBQ Chicken
View Recipe
Summery chicken and vegetable Stew
View Recipe
Grilled Spiced Butter Chicken Thighs
View Recipe
Chicken Korma Poutine
View Recipe
Coconut Chicken and Vegetable Tray Bake
View Recipe
Chicken and Vegetable Pot Pie
View Recipe
Chicken, Pepper and Onion Masala
View Recipe
Chicken, Chickpea and Spinach Curry
View Recipe
Chicken Tikka Baguettes
View Recipe
Christmas Spiced Turkey
View Recipe
Vegetable and Chicken Enchiladas
View Recipe
Creamy Chicken and Dill Curry
View Recipe
Grilled Creamy Chicken
View Recipe
Hearty Chicken & Mushroom Pie
View Recipe