Coconut Thai Curry (with chicken and chickpeas)

Coconut Thai Curry (with chicken and chickpeas)

(adapted from a Deliciously Ella receipe)

Serves 4

Pre heat oven 180°
Put coconut milk, tinned tomatoes, grated ginger and chilli flakes into a large pan with a sprinkling of salt and pepper to season, allow to boil
Add uncooked chicken, aubergine and butternut squash to the pan
Allow the mixture to cook for 30 mins in the oven (Lid on)
Remove from oven add chickpeas, miso paste and coriander
Return to the oven and cook for 30 mins until squash is soft and chicken cooked through (Lid off)

Serve with brown rice/buckwheat – to be honest this is delicious and filling served on its own
For a vegetarian option omit the chicken


1 x Chicken breast per person, cut into bite size chunks
2 x 400ml tins coconut milk
2 x 400g tins chopped tomatoes
2-3cm fresh ginger, peeled and grated
1-2 teaspoons chilli flakes
1 large butternut squash, peel and cut into bite size pieces
2 medium aubergines, cut into bite size pieces
Handful fresh coriander, chopped
1 x 400ml tin chickpeas, drained
2 teaspoons brown miso paste


Categories: Food, Recipes

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