Chicken and Chickpea Coconut Curry

Ingredients

• 1 onion (chopped)
• 2 cloves of garlic (mashed)
• 1 heaped teaspoon grated fresh ginger
• 1 tablespoon oil
• 1 1/2 tablespoons hot curry powder
• 1/2 tablespoon turmeric
• 1 heaped teaspoon dried chilli flakes
• 1 tin chopped tomatoes
• 3 bay leaves
• 1 whole star anise
• 2 teaspoons salt
• 2 teaspoons sugar
• 1 tin chickpeas
• 1 tin lite coconut milk
• 8 chicken pieces (a mix of thighs and drumsticks)
• 200 g baby spinach (washed)
• salt for seasoning
• Plain yoghurt and fresh coriander to serve

Instructions

1. 1

   Preheat the oven to 180 degrees C

2. 2

   Use an oven proof pot with a lid and gently fry the onions, garlic and ginger until soft.

3. 3

   Add the curry powder, turmeric and chilli flakes and fry for another 2 minutes while stirring. (The mixture will become dry).

4. 4

   Add the tomatoes and cook for 5 minutes.

5. 5

   Add the bay leaves, star anise, salt, sugar, chickpeas and coconut milk and give it all a good stir. Add the chicken pieces and gently mix with the sauce.

6. 6

   Cook covered for 1 hour.

7. 7

   Remove the lid and cook for another 30 minutes.

8. 8

   Remove from the oven and stir in the baby spinach leaves.

9. 9

   Replace the lid and let it stand for a few minutes for the spinach to wilt.

10. 10

    Check the seasoning and serve with steamed rice and a dollop of yoghurt and freshly torn coriander.