Coconut Curry Chickpeas and Spinach

Tender chicken pieces simmered with chickpeas and fresh spinach in a aromatic coconut curry sauce, served over brown basmati rice.

• Prep: 20 min
• Cook: 25 min
• Total: 45 min
• Servings: 4
• Cuisine: Indian
• Difficulty: Easy

Dietary

• High-Protein
• High-Fiber
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Halal
• Low-Sugar

Tags

• sauté
• rich
• healthy

Ingredients

• 1.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 2 can chickpeas (drained and rinsed)
• 1 can coconut milk (unsweetened)
• 1 can tomato sauce
• 5 ounce baby spinach (fresh)
• 1 yellow onion (medium, diced)
• 4 clove garlic (minced)
• 1 tablespoon ginger (minced)
• 2 tablespoon curry powder
• 1 teaspoon garam masala
• 2 tablespoon olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper (ground)
• 2 package pre-cooked brown basmati rice

Instructions

1. Heat 2 tbsp olive oil in a large Dutch oven over medium heat. Add yellow onion, garlic, and ginger; cook 4 minutes until soft and fragrant.
2. Add chicken breast pieces, 2 tbsp curry powder, 1 tsp garam masala, 1 tsp salt, and 1/2 tsp black pepper. Sauté 5 minutes until chicken is golden on the outside.
3. Pour in tomato sauce, unsweetened coconut milk, and chickpeas. Bring to a gentle simmer and cook uncovered for 10 minutes until chicken reaches internal temperature of 165°F.
4. Stir in fresh baby spinach until wilted, about 2 minutes.
5. Microwave pre-cooked brown basmati rice according to pouch instructions and serve curry spooned generously over top.

Notes

Curry flavors deepen nicely overnight. Reheat gently in a saucepan or microwave.

Nutrition (per serving)

• Calories: 610
• Protein: 50 g
• Carbohydrates: 52 g
• Fat: 22 g
• Fiber: 12 g
• Sodium: 680 mg
• Saturated Fat: 11 g
• Sugar: 6 g
• Cholesterol: 95 mg