Description
This Chicken Chickpea Curry is a comforting and flavorful dish featuring tender chicken thighs and protein-rich chickpeas simmered in a creamy coconut milk sauce. Infused with aromatic spices, it’s perfect served over rice or with naan, making it an ideal meal for any night of the week.
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 can (14 oz) coconut milk
- 1 can (14 oz) diced tomatoes
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder (adjust to taste)
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan (for serving)
Instructions
- Season the chicken pieces with salt and pepper. In a large skillet or Dutch oven, heat vegetable oil over medium-high heat. Add the chicken in a single layer and sear for 5-7 minutes until golden brown. Remove and set aside.
- In the same skillet, reduce heat to medium and add the chopped onion. Sauté for about 5 minutes until translucent. Add minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- Sprinkle in curry powder, ground cumin, ground coriander, turmeric powder, and chili powder. Stir and cook for 1 minute to bloom the spices.
- Pour in the diced tomatoes with juice and stir. Add the drained chickpeas, ensuring they are well-coated with the spice mixture.
- Pour in the coconut milk and stir to combine all ingredients.
- Return the browned chicken to the skillet, nestling it into the sauce. Bring to a gentle simmer, then reduce heat to low and cover. Let it simmer for 20-25 minutes, stirring occasionally. If the sauce is too thick, add a splash of water or chicken broth.
- After 20-25 minutes, check the chicken for doneness (internal temperature should reach 165°F or 75°C).
- Taste the curry and adjust seasoning if necessary. Stir in chopped cilantro for freshness.
- Let the curry sit for a few minutes before serving. Serve over cooked rice or with naan, garnished with additional cilantro if desired.
Notes
- Adjust the chili powder to your preferred spice level.
- This curry can be made ahead of time and reheats well.
- For a vegetarian option, substitute chicken with tofu or additional vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes