Ingredients (Serves 4)
- 2 chicken thighs (skin off, bone out) or breast
- ¼ tin of chickpeas. For a vegetarian version, use a whole tin of chickpeas instead of the chicken.
- 1 small sweet potato
- Vegetable or rapeseed oil
- Choose at least two vegetables from this list, depending on what’s cheap and in season:
- 1/4 cauliflower
- ¼ head of broccoli or purple sprouting broccoli
- half a courgette
- half an aubergine
- 1 leek
- 100g frozen peas
- 80g fresh spinach or chard
-
- ½ an onion
- 1 clove fresh garlic
- 1 cm fresh ginger
- 20g fresh coriander, chopped
- 1 lemon or lime
- ½ tsp – 1 tsp medium curry powder
- 1/4 tsp ground cardamon
- 1/4 tsp ground turmeric
- 1 tin chopped tomatoes
- 1/2 tsp vegetable or chicken bouillon (stock)
- 1 tin coconut milk
- Pinch salt and pepper
- Water if needed
"Add some chickpeas for extra protein and fibre - they add a great texture and reduce the amount of chicken you need to use"
Jen,
Chef
Cegin y Bobl
Method
- Preheat oven to 180ºC / 375ºF / Gas mark 4.
- Peel and wash the onions and sweet potato. Dice the sweet potato and onions 1cm dice. Chop any vegetables into small pieces, all the same size. Mince the garlic & ginger.
- Marinade the chicken in a little of the ginger and garlic, adding a little of the spices if you’d like, with some oil and salt and then slowly roast 180 degrees on a baking tray for 20-25 minutes until tender and pulling apart. Remove and shred the meat.
- Preheat the oven to 180ºC / 375ºF / Gas mark 4 (moderate). Pop the vegetables onto a tray with some oil and seasoning and roast until tender, around 15-20 minutes.
- Fry the onions in 1 tsp oil in a saucepan until soft. Add the ginger for the last 5 minutes of frying. Add the chickpeas, vegetables, tomatoes, garlic, spices, coconut milk and bouillon. Add a little water if needed and cover with a lid.
- Bring to the simmer, stirring occasionally, for around 5 minutes. Add the chicken to the pan.
- Season with salt and pepper to taste. Top with fresh coriander and a squeeze of lemon or lime.
- Cook rice to serve alongside, and enjoy.
Bonus tip! How to cook perfect, fluffy rice
Grab 250g Basmati rice, 500ml water and a pinch of salt.
Firstly, rinse and clean the rice. Then bring a pot of salted water to the boil and add the rice. Reduce the heat to low and cover with lid, simmering for 10-12 minutes.
Reduce the heat to low and cover with lid, simmering for 10-12 minutes.
Turn the heat off and let sit for 5-10 minutes. This helps finish the cooking, and makes for fluffy rice! Sprinkle with some fresh coriander to make it extra special.
Loved this recipe?
Chip in to support Welsh charity Cegin y Bobl. Every pound donated helps build our local cookery workshops across Wales. Your donation creates warm spaces where people can learn, cook, and connect. Help us ensure everyone has a place at the table.
Support our work