Indian curry with chicken and chickpeas

Ingredients for 2 servings:

• 250 g chicken breasts
• 1 can chickpeas (approx. 260 g)
• 200 ml coconut milk, thick
• 1 large onion(s)
• 3 tsp red curry paste
• 2 tsp ginger, chopped
• 3 carnations
• 2 tbsp soy sauce
• 2 tbsp oil (e.g. peanut oil or rapeseed oil)
• curry powder
• turmeric
• Cinnamon, ground
• coriander

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Finely chop the onion and sauté it with the oil in a large pot until translucent. Add the meat and brown over medium heat. Add the chickpeas, coconut milk, curry paste, cloves, and chopped ginger to the meat and simmer gently for about 10 minutes, stirring frequently. Season the curry with the remaining spices, bring back to a boil, and serve hot. Serve with rice, such as ketan or basmati.