Name: Chicken Curry with Brussels Sprouts, Spinach and Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3 or 4
Ingredients: 6 skinless and boneless chicken thighs; 1 small pack of washed spinach leaves; About a dozen Brussels sprouts, cleaned and halved; 1 large onion, chopped; 4 garlic cloves, minced, and 1 thumb-sized piece of fresh ginger, grated; 1 tbsp curry powder + 1 tsp garam masala; 1 tsp cumin + 1 tsp turmeric; 1 cinnamon stick; Green chili, to taste; 1 big handful of cooked chickpeas; 1 tbsp tomato paste; 2 tbsp cranberry sauce or similar sweet-and-sour sauce; 3 tbsp or more olive oil; 1 cup water + 1 organic chicken stock cube; Salt and pepper, to taste

"Discover a unique fusion chicken curry featuring Brussels sprouts, spinach, and chickpeas for a nutritious twist. Tender chicken thighs simmer in aromatic spices, creating a hearty, flavorful dish that's both comforting and healthy. Perfect for incorporating more greens into your meals."

Method 3 Steps

1

Heat the oil in a wok-style pan over medium heat. Add the onion, followed by the garlic and ginger. Cook for a few seconds, then stir in the chicken thighs.
2

Stir-fry the chicken until lightly browned. Add the spices, stirring all the while, then toss in all the other ingredients, including the Brussels sprouts, but not yet the water and chicken stock or the spinach.
3

Stir-fry constantly for a few minutes, then pour in the water with the chicken stock. Lower the heat and let the curry simmer until the chicken is well cooked and the sauce has thickened, tossing in the spinach about 5 minutes before the end. Adjust the seasoning and add salt (if needed). Serve with whole basmati rice.

Chicken Curry with Brussels Sprouts, Spinach and Chickpeas

🥗 Ingredients (15 items)

Method 3 Steps

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