Coconut Chicken and Chickpea Curry

A fragrant and hearty curry with tender chicken pieces and chickpeas simmered in a rich coconut milk sauce, balanced with savory spices and served over fluffy brown rice.

• Prep: 20 min
• Cook: 30 min
• Total: 50 min
• Servings: 6
• Cuisine: Indian
• Difficulty: Medium
• Cost: $2.69/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• comfort food
• healthy
• savory

Ingredients

• 1 tablespoon olive oil
• 1.5 pound chicken thigh (boneless, skinless, cut into 1-inch pieces)
• 1 yellow onion (chopped)
• 3 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1 tablespoon curry powder (low-sodium)
• 0.5 teaspoon ground turmeric
• 0.25 teaspoon black pepper (freshly ground)
• 1 can light coconut milk
• 1 can chickpeas (rinsed and drained)
• 0.5 cup chicken broth
• 3 cup fresh spinach
• 1.5 cup brown rice (uncooked)
• 3 cup water

Instructions

1. Cook brown rice: In a medium saucepan, combine 1 1/2 cups uncooked brown rice with 3 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes, or until water is absorbed and rice is tender. Fluff with a fork.
2. While rice cooks, heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add the 1 1/2 pounds chicken thigh pieces and cook for 5-7 minutes, stirring, until browned on all sides. Remove chicken and set aside.
3. Add 1 chopped yellow onion to the skillet and sauté for 3-4 minutes until softened. Stir in 3 minced garlic cloves and 1 tablespoon grated fresh ginger. Cook for 1 minute until fragrant.
4. Stir in 1 tablespoon low-sodium curry powder, 1/2 teaspoon ground turmeric, and 1/4 teaspoon black pepper. Cook for 30 seconds, stirring constantly.
5. Pour in 1 can light coconut milk and 1/2 cup low-sodium chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Add the 1 can chickpeas and return the cooked chicken to the pan.
6. Reduce heat to low, cover, and simmer for 10-15 minutes, or until chicken is tender and flavors have melded. Stir in 3 cups fresh spinach until wilted.
7. Serve hot over the fluffy brown rice.

Notes

Feel free to add other vegetables like bell peppers or green beans during the simmering stage for extra nutrition.

Nutrition (per serving)

• Calories: 490
• Protein: 37.5 g
• Carbohydrates: 49 g
• Fat: 17.5 g
• Fiber: 10.2 g
• Sodium: 280 mg
• Saturated Fat: 9.5 g
• Sugar: 5.8 g
• Cholesterol: 95 mg