Sri Lankan chicken and chickpea curry recipe
Serve this Sri Lankan chicken and chickpea curry with chapatis, or with rice. If you can't get Sri Lankan curry paste, this will also work well with Thai curry paste.
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Ingredients
- 1 tbsp vegetable or olive oil
- 1 x 320g pack chicken thigh fillets, cut into 4cm chunks
- 2 large echalion shallots, finely sliced
- ½ x 30g pack coriander, leaves and stalks separated and chopped
- ½ x 190g jar (about 5 tbsp) Creative Cook Sri Lankan curry paste
- 1 x 400g tin light coconut milk
- 1 x 400g tin chickpeas, rinsed and drained
- zest and juice of 1 lime, plus wedges to serve
- 100g spinach
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