Chicken, spinach and chickpea curry

Ingredients for 4 servings:

• 600 g chicken breasts
• 2 garlic cloves
• 1 ½ tsp sea salt
• 1 tsp ginger powder
• 1 ½ tsp paprika powder, hot
• 2 tsp curry powder
• ½ tsp cumin
• 1 tsp black pepper
• 1 large onion(s), red
• 1 lime(s)
• 1 tbsp flour
• 2 tbsp brown sugar
• 2 tbsp tomato paste
• 1 tbsp sesame oil
• 100 ml vegetable stock
• 300 ml coconut milk
• 400 g leaf spinach, fresh or frozen, thawed
• 1 tbsp salt
• 1 stalk(s) lemongrass
• 1 can chickpeas, approx. 400 g

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Cut the meat into bite-sized pieces. Squeeze the lime and finely chop the garlic. Cut the lemongrass into 3 pieces. Mix the sea salt, ginger powder, paprika powder, curry powder, cumin, pepper, lime juice, garlic, flour, and sugar together and coat the meat well. This works best with gloved hands. Then cover and refrigerate for about 30 minutes. In the meantime, wash the spinach and chop the onion into small pieces. Heat the sesame oil in a wok or high-fat frying pan and sauté the onion. Add the meat and brown on all sides. Deglaze with the vegetable stock and coconut milk and simmer for about 5-10 minutes. Add the tomato paste, chickpeas, and lemongrass and let it simmer, covered, for about 30 minutes over very low heat. Stir occasionally. Finally, add the spinach and let it simmer briefly. Season to taste with 1 tablespoon of salt. At the end, remove the lemongrass, as it’s not edible. Serve with basmati rice.