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

1. Place a large skillet over medium-high heat. 
2. Add 2 teaspoons of oil and swirl to coat. 
3. Add the chicken and cook, 5-6 minutes, until almost cooked through, stirring occasionally.
4. Remove the chicken to a clean plate and set aside. 
5. To the pan, add the remaining 1 teaspoon of oil to the skillet and swirl to coat. 
6. Add the onions and peppers and cook for 5 minutes or until the onions start to soften, stirring occasionally. 
7. Add the garlic and continue cooking for 1 minute or until fragrant.
8. 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. 
9. Stir to combine. 
10. Bring just to a boil. 
11. Reduce the heat, cover, and simmer for 10 minutes, stirring once or twice.
12. Remove the lid from the skillet and add the spinach. 
13. Stir and allow the spinach to wilt, 2-3 minutes, then top with chopped cilantro and lime wedges.
14. Allow the curry to cool to room temperature. 
15. Portion into airtight containers and store in the fridge for up to 5 days. 
16. For freezing, use freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.