This hearty and flavorful chicken and chickpea curry is packed with protein and nutrients. The creamy coconut milk and aromatic spices create a delicious and satisfying dish.
Chicken and Chickpea Curry
Time: 30 minutes
Servings: 6
Ingredients:
1 lb. boneless skinless chicken breast, cut into bite-sized cubes
1 tablespoon olive oil or avocado oil, divided
½ medium onion, diced
1 medium red bell pepper, diced
2 garlic cloves, minced
1 (15-ounce) fire-roasted diced tomatoes
1 (14-ounce) can full-fat coconut milk
1 (15-ounce) can chickpeas, drained and rinsed
1 (12-ounce) bag frozen cauliflower florets
2 tablespoons curry powder
½ teaspoon ground turmeric
¼ teaspoon dried ginger (or 1 teaspoon fresh peeled ginger, grated or finely minced)
½ teaspoon fine salt
Pinch of black pepper
2 large handfuls fresh baby spinach (about 3 ounces)
Chopped fresh cilantro, steamed rice, and lime wedges
Instructions
- Place a large skillet over medium-high heat.
- Add 2 teaspoons of oil and swirl to coat.
- Add the chicken and cook, 5-6 minutes, until almost cooked through, stirring occasionally.
- Remove the chicken to a clean plate and set aside.
- To the pan, add the remaining 1 teaspoon of oil to the skillet and swirl to coat.
- Add the onions and peppers and cook for 5 minutes or until the onions start to soften, stirring occasionally.
- Add the garlic and continue cooking for 1 minute or until fragrant.
- Add the cooked chicken back to the pan along with the tomatoes (and their juice), coconut milk, drained chickpeas, frozen cauliflower, curry powder, turmeric, ginger, salt, and pepper.
- Stir to combine.
- Bring just to a boil.
- Reduce the heat, cover, and simmer for 10 minutes, stirring once or twice.
- Remove the lid from the skillet and add the spinach.
- Stir and allow the spinach to wilt, 2-3 minutes, then top with chopped cilantro and lime wedges.
- Allow the curry to cool to room temperature.
- Portion into airtight containers and store in the fridge for up to 5 days.
- For freezing, use freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.