Golden Coconut Chicken & Chickpea Curry

Creamy, comforting, and ready in 20 minutes. This is an ideal weeknight dinner that feels indulgent but is quietly doing a lot of good - high in protein, rich in anti-inflammatory spices, and packed with gut-loving chickpeas. Serve with warm flatbreads or brown rice to mop up every last drop.

Serves: 2

Ingredients

• 300 grams chicken breast, cut into chunks

• 400 grams tinned chickpeas, drained

• 400 milliliters full fat coconut milk

• 200 grams tinned chopped tomatoes

• 80 grams spinach

• 1 onion, finely diced

• 3 garlic cloves, minced

• 1 tablespoon fresh ginger, grated

• 1 teaspoon ground turmeric

• 1 teaspoon ground cumin

• 1 teaspoon garam masala

• 1/2 teaspoon chilli flakes

• 1 tablespoon olive oil

• 1 lime, juiced

• 2 tablespoons fresh coriander, to serve

• 1 pinch sea salt and black pepper
  

Method

1. Soften the aromatics: Heat the olive oil in a deep pan over medium heat. Add the onion and cook for 6 minutes until soft and translucent. Add the garlic cloves and fresh ginger and stir for another minute until fragrant.

2. Toast the spices: Add the turmeric, cumin, garam masala, and chilli flakes to the pan. Stir constantly for 30 seconds - this wakes the spices up and makes the whole dish taste a hundred times better.

3. Build the sauce: Add the chopped tomatoes and coconut milk and stir to combine. Bring to a gentle simmer.

4. Add chicken and chickpeas: Add the chicken breast and drained chickpeas to the pan. Simmer for 12–14 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened beautifully.

5. Finish and serve: Stir through the spinach until just wilted. Squeeze in the lime juice and season with sea salt and black pepper. Top with fresh coriander to serve, and with warm flatbreads or brown rice alongside.

✧ Notes ✧

Turmeric contains curcumin, one of the most well-researched anti-inflammatory compounds in nutrition.

Chickpeas are a brilliant prebiotic - they feed the beneficial bacteria in your gut and keep you full for hours.

Coconut milk provides medium-chain triglycerides (MCTs), a readily available energy source that supports brain function.

Fresh ginger is a powerful digestive aid that helps reduce bloating and nausea. Make it plant-based: Skip the chicken and double the chickpeas, or add a drained tin of lentils instead.

Batch cook it: This tastes even better the next day and keeps in the fridge for 3 days.

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