Creamy Chicken and Chickpea Vegetable Curry

Step by step

Method

1. 01

   Heat the olive-oil in a large pot or Dutch oven over medium heat.

2. 02

   Add the chopped onion and sauté for about 5 minutes until softened.

3. 03

   Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

4. 04

   Add the chicken-breast pieces and cook until lightly browned on all sides.

5. 05

   Stir in the diced bell-pepper, diced carrot, ground cumin, ground coriander-seed, and ground paprika. Cook for 3-5 minutes, stirring occasionally.

6. 06

   Pour in the chicken-broth and add the diced tomato. Bring the mixture to a simmer.

7. 07

   Add the broccoli florets and drained chickpea. Cover and cook for 10-15 minutes, or until the vegetables are tender and the chicken is cooked through.

8. 08

   Stir in the roughly chopped spinach and heavy-cream. Cook for an additional 2-3 minutes, until the spinach is wilted and the curry is heated through.

9. 09

   Remove from heat. Stir in the lemon juice, salt, and black-pepper to taste.

10. 10

    Serve hot.