Chicken, Spinach and Chickpea Curry

Main courseServes 4

Next week marks the 25th annual National Curry Week and what better way to mark the occasion than with this deliciously simple Chicken, Spinach and Chickpea Curry recipe from the team at award-winning East Yorkshire based Soanes Poultry. Using their chicken thighs, this easy dish is sure to please even the most ardent curry fan. For more recipe inspiration and to buy online visit:



6 Soanes deboned skinless chicken thighs

2 spring onions, cut into rough chunks

1 red onion, peeled and quartered

2 garlic cloves, peeled

1 red chili, stalk removed

Thumb size piece of ginger, peeled

2 tsp curry powder

1 tin tomatoes

1 tin coconut milk

1 tin chickpeas

50g spinach, washed


  1. Preheat the oven to 180C, 160C Fan, Gas 4
  2. Place the spring onions, red onion, garlic, chilli, ginger and tomatoes into a blender and blitz until smooth.
  3. Add the curry powder and coconut milk and blitz again.
  4. Place the chicken thighs in an ovenproof pan, then pour over the blitzed sauce and add the chickpeas.
  5. Cook in the oven for 2hrs.
  6. After 2hrs, stir in the spinach and return to the oven for 30 mins until the sauce is thick and bubbling. The chicken is cooked when its core temperature reaches 75C.
  7. Serve with pilau rice, tomato and onion salad and toasted flaked almonds.