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Chicken and Chickpea Curry Recipe

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4 from 5 reviews

This Chicken and Chickpea Curry is a flavorful and nourishing dish ready in just 30 minutes. Combining tender boneless chicken breast, hearty chickpeas, cauliflower, and fresh spinach in a rich coconut milk and fire-roasted tomato sauce, it’s perfectly spiced with curry powder, turmeric, and ginger. Served over steamed rice and garnished with cilantro and lime wedges, this curry offers a vibrant, comforting meal ideal for weeknight dinners.

Ingredients

Protein

  • 1 lb. boneless skinless chicken breast, cut into bite-sized cubes
  • 1 (15-ounce) can chickpeas, drained and rinsed

Vegetables & Aromatics

  • ½ medium yellow onion, diced
  • 1 medium red bell pepper, diced
  • 2 garlic cloves, minced
  • 1 (12-ounce) bag frozen cauliflower florets
  • 2 large handfuls fresh baby spinach (about 3 ounces)

Liquids & Canned Goods

  • 1 (15-ounce) fire-roasted diced tomatoes
  • 1 (14-ounce) can full-fat coconut milk

Oils & Spices

  • 1 tablespoon olive oil or avocado oil, divided
  • 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

Garnish & Serving

  • Chopped fresh cilantro
  • Steamed rice
  • Lime wedges

Instructions

  1. Cook the Chicken: Place a large skillet over medium-high heat and add 2 teaspoons of oil, swirling to coat the bottom. Add the bite-sized chicken pieces and cook for 5-6 minutes until they are almost cooked through, stirring occasionally to ensure even browning. Once done, remove the chicken to a clean plate and set aside.
  2. Sauté Vegetables: To the same skillet, add the remaining 1 teaspoon of oil and swirl to coat. Add the diced yellow onion and red bell pepper and cook for about 5 minutes until the onions begin to soften, stirring occasionally. Then add the minced garlic and cook for an additional 1 minute until fragrant.
  3. Add Curry Ingredients and Simmer: Return the cooked chicken to the pan. Add the fire-roasted diced tomatoes with their juice, coconut milk, drained chickpeas, frozen cauliflower florets, curry powder, turmeric, dried or fresh ginger, salt, and black pepper. Stir everything to combine evenly. Bring the mixture just to a boil, then reduce the heat to low, cover the skillet, and let it simmer gently for 10 minutes, stirring occasionally to prevent sticking.
  4. Wilt the Spinach and Finish: Remove the lid, add fresh baby spinach to the skillet, and stir gently allowing the spinach to wilt, which should take about 2-3 minutes. Once the spinach is wilted and the curry is heated through, it’s ready to serve.
  5. Serve: Serve the curry hot over steamed rice, garnished with chopped fresh cilantro and lime wedges for an added zesty flavor boost.

Notes

  • You can substitute chicken breast with boneless skinless chicken thighs for a juicier texture.
  • Use fresh ginger for more vibrant flavor instead of dried ginger if available.
  • For a spicier curry, consider adding a chopped chili or a dash of cayenne pepper.
  • This curry can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop or in the microwave, stirring occasionally.

Find it online: http://bitezly.com/chicken-and-chickpea-curry-recipe/