Chicken, Mango and Chickpea Curry

Serves: 4

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• 1 tablespoon(s) oil
• 6  skinless chicken thigh fillets, cut into bite-sized pieces
• 1 medium onion, thinly sliced
• 1-2tsp Thai green curry paste
• 400  tin coconut milk
• 410 gram(s) tin chickpeas, drained and rinsed
• 1  ripe medium mango, peeled, stoned and cubed
• 1 large handful baby spinach
• 1 large handful fresh coriander, roughly chopped

Method

1. Heat oil in a large pan. Fry the chicken and onion over a medium-high heat for 5min until golden. Stir in curry paste, coconut milk, chickpeas and 150ml (¼ pint) water. Simmer for 5min until chicken is cooked through.
2. Add mango and spinach and check the seasoning. Garnish with coriander and serve with boiled basmati rice or naan bread.

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