Description
A hearty and flavorful Chicken and Chickpea Curry featuring tender chicken, chickpeas, fresh vegetables, and aromatic spices in a creamy coconut milk base, served with rice or naan.
Ingredients
- 1 Tbsp olive oil
- 1 cup yellow onion, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 2 Tbsp curry powder
- 1 Tbsp fresh ginger, grated
- 1 lb boneless, skinless chicken (breasts or thighs), cut into bite-sized pieces
- 1 (15 oz) can fire-roasted diced tomatoes, undrained
- 1 (14 oz) can full-fat coconut milk
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 cups fresh baby spinach (loosely packed)
- 2 Tbsp fresh lime juice
- ½ cup fresh cilantro, chopped, plus more for garnish
- Lime wedges, for serving
- Cooked rice or naan, for serving
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and red bell pepper and sauté for 4-5 minutes, stirring frequently, until they soften.
- Stir in the minced garlic, curry powder, and grated fresh ginger. Continue to sauté for 2-3 minutes, stirring constantly, until the garlic is fragrant.
- Add the chicken pieces to the pot and cook until lightly browned on all sides.
- Pour in the fire-roasted diced tomatoes (with their juices), full-fat coconut milk, and drained and rinsed chickpeas. Stir well, scraping up any browned bits from the bottom of the pan. Season with kosher salt and black pepper.
- Bring the curry to a boil, then reduce the heat to low, cover the pot, and simmer for 10 minutes, stirring occasionally.
- Remove the lid and stir in the fresh baby spinach and fresh lime juice. Cook for an additional 2 minutes, or until the spinach has wilted.
- Taste and adjust seasonings as needed. Finish with chopped fresh cilantro.
- Serve hot with cooked rice or warm naan bread, garnished with extra cilantro and lime wedges.
Notes
- This recipe is naturally gluten-free if using gluten-free curry powder.
- Adjust curry powder to taste for desired spiciness.
- Leftovers can be stored in the refrigerator for up to 3 days.