Serves 4

Prep Time 10 minutes

Cooking Time 18 minutes


  • 1 tbsp rapeseed or other light oil
  • 400g diced chicken breast
  • 1 small onion, finely diced
  • 1 clove of garlic crushed
  • 1/2 tbsp medium curry powder
  • 1 tsp garam masala
  • 2 tbsp ground almonds
  • 300ml tinned coconut milk
  • 100ml chicken stock
  • 150g tinned chickpeas
  • 60g fresh spinach


  1. Heat the oil in a large frying pan. Brown the chicken for roughly 2 min on each side, set aside. Add the onion and fry for 2-3 minutes until soft.
  2. Add the garlic, curry powder and garam masala and cook for another minute, stirring constantly.
  3. Add the ground almonds, chicken and chicken stock and bring to the boil, bubble for 2 min then add the coconut milk, leave on a medium simmer for 10 minutes, the sauce should have thickened slightly.
  4. Add the chickpeas and cook for another 2-3 minutes until the sauce has thickened.
  5. Remove from the heat and add the spinach.
  6. Serve with boiled rice.

Super easy and quick recipes by Zanussi