Coconut Chicken & Chickpea Curry

A fragrant and creamy Indian-inspired curry with tender chicken pieces, hearty chickpeas, and fresh vegetables simmered in a spiced coconut milk sauce, served with fluffy basmati rice and warm naan.

• Prep: 20 min
• Cook: 30 min
• Total: 50 min
• Servings: 4
• Cuisine: Indian
• Difficulty: Medium
• Cost: $5.07/serving

Dietary

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

Tags

• sauté
• comfort food
• spicy
• savory
• healthy

Ingredients

• 1 tablespoon olive oil
• 1 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 1 yellow onion (medium, chopped)
• 2 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1.5 tablespoon curry powder
• 0.5 teaspoon ground turmeric
• 0.25 teaspoon cayenne pepper
• 13.5 ounce full-fat coconut milk (canned)
• 15 ounce chickpeas (rinsed and drained)
• 1 red bell pepper (cored and diced)
• 1 cup green beans (trimmed and halved)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (freshly ground)
• 2 cup basmati rice (uncooked)
• 2 piece naan bread
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken breast pieces and season with half of the salt and black pepper. Cook until lightly browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
2. Add chopped yellow onion to the pot and cook until softened, about 4-5 minutes. Stir in minced garlic and grated fresh ginger. Cook for 1 minute until fragrant.
3. Stir in curry powder, ground turmeric, and cayenne pepper (if using). Cook for 1-2 minutes, stirring constantly.
4. Pour in full-fat coconut milk and the remaining salt and black pepper. Bring to a gentle simmer. Add rinsed chickpeas, diced red bell pepper, and green beans. Return the cooked chicken to the pot.
5. Reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until vegetables are tender and flavors have melded.
6. While the curry simmers, cook basmati rice according to package instructions.
7. Warm the naan bread according to package directions.
8. Serve the Coconut Chicken & Chickpea Curry hot over basmati rice, garnished with fresh cilantro if desired, and with warm naan bread on the side.

Notes

Adjust the amount of cayenne pepper to your preferred spice level. If you prefer a milder curry, omit the cayenne. Leftovers taste even better the next day as the flavors deepen.

Nutrition (per serving)

• Calories: 670
• Protein: 42.1 g
• Carbohydrates: 75.8 g
• Fat: 25.1 g
• Fiber: 11.2 g
• Sodium: 880 mg
• Saturated Fat: 14.5 g
• Sugar: 7.3 g
• Cholesterol: 75 mg