Chicken-Chickpea Curry

A vibrant, spicy chicken and chickpea curry simmered with spinach and tomatoes, served alongside fluffy white rice for a satisfying, hearty meal.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 5
• Cuisine: Indian
• Difficulty: Easy
• Cost: $3.75/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• High-Fiber
• Low-Sugar

Tags

• one-pot
• sauté
• quick
• spicy
• savory
• healthy

Ingredients

• 1.5 cup white rice
• 1 tablespoon olive oil
• 1.25 pound ground chicken
• 1 yellow onion (medium, diced)
• 1 tablespoon fresh ginger (grated)
• 3 clove garlic (minced)
• 2 tablespoon curry powder
• 1 can diced tomatoes (undrained)
• 1 can coconut milk (full-fat)
• 1 can chickpeas (drained and rinsed)
• 5 ounce fresh spinach
• 0.25 cup fresh cilantro (chopped)
• 1.5 teaspoon salt
• 0.5 teaspoon black pepper

Instructions

1. Begin by cooking the white rice according to package directions, setting it aside once done.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground chicken, 1 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook, breaking the chicken apart, until it is browned, about 5 minutes.
3. Stir in the diced yellow onion, grated fresh ginger, and minced garlic. Continue to cook, stirring frequently, until the onion softens, which should take about 3 minutes.
4. Add 2 tablespoons of curry powder to the skillet and cook for 1 minute more, stirring, until the spices are fragrant.
5. Pour in the diced tomatoes and full-fat coconut milk. Stir in the drained and rinsed chickpeas. Bring the mixture to a simmer, then reduce the heat to medium-low and let it cook for 8-10 minutes to allow the flavors to meld and the sauce to thicken slightly.
6. Finally, stir in the fresh spinach and 1/4 cup of chopped fresh cilantro. Cook until the spinach has wilted, which typically takes 1-2 minutes. Taste the curry and adjust seasoning with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper if needed.
7. Serve the hot chicken and chickpea curry generously over the prepared white rice.

Nutrition (per serving)

• Calories: 777
• Protein: 45.2 g
• Carbohydrates: 78 g
• Fat: 29.6 g
• Fiber: 9.1 g
• Sodium: 720 mg
• Saturated Fat: 13 g
• Sugar: 5 g
• Cholesterol: 90 mg