Print

Chicken and Chickpea Curry Recipe

Print Recipe

★★★★★

4.8 from 59 reviews

This Chicken and Chickpea Curry is a flavorful and hearty dish combining tender chicken, creamy coconut milk, and nutrient-rich chickpeas with vibrant spices like curry powder and turmeric. Cooked on the stovetop, it includes wholesome vegetables like bell peppers, cauliflower, and spinach, making it a balanced and satisfying meal perfect for serving over steamed rice.

Ingredients

Scale

Protein and Vegetables

  • 1 lb. boneless skinless chicken breast, cut into bite-sized cubes
  • ½ medium yellow onion, diced
  • 1 medium red bell pepper, diced
  • 2 garlic cloves, minced
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 (12-ounce) bag frozen cauliflower florets
  • 2 large handfuls fresh baby spinach (about 3 ounces)

Liquids and Canned Goods

  • 1 (15-ounce) can fire-roasted diced tomatoes
  • 1 (14-ounce) can full-fat coconut milk

Oils and Spices

  • 1 tablespoon olive oil or avocado oil, divided
  • 2 tablespoons curry powder
  • ½ teaspoon ground turmeric
  • ¼ teaspoon dried ginger (or 1 teaspoon fresh peeled ginger, grated or finely minced)
  • ½ teaspoon fine salt
  • Pinch of black pepper

To Serve

  • Chopped fresh cilantro
  • Steamed rice
  • Lime wedges

Instructions

  1. Cook the Chicken: Place a large skillet over medium-high heat. Add 2 teaspoons of oil and swirl to coat. Add the bite-sized chicken pieces and cook for 5-6 minutes until almost cooked through, stirring occasionally to ensure even cooking.
  2. Set Aside Chicken: Remove the chicken from the skillet to a clean plate and set aside to rest while you prepare the vegetables.
  3. Sauté Vegetables: Add the remaining 1 teaspoon of oil to the skillet and swirl to coat. Add the diced onions and red bell peppers. Cook for 5 minutes or until the onions begin to soften, stirring occasionally. Add the minced garlic and cook for an additional 1 minute until fragrant.
  4. Add Remaining Ingredients and Simmer: Return the cooked chicken to the skillet along with the fire-roasted diced tomatoes with their juice, coconut milk, drained chickpeas, frozen cauliflower florets, curry powder, turmeric, ginger, salt, and black pepper. Stir well to combine all ingredients. Bring the mixture just to a boil, then reduce the heat to low, cover, and simmer for 10 minutes. Stir once or twice during this time to prevent sticking.
  5. Wilt the Spinach and Serve: Remove the lid from the skillet. Add the fresh baby spinach to the curry and stir gently. Allow the spinach to wilt, which should take about 2-3 minutes. Serve the curry hot over steamed rice, garnished with chopped fresh cilantro and lime wedges for added flavor.

Notes

  • Using fire-roasted diced tomatoes adds a smoky depth to the curry; if unavailable, regular diced tomatoes can be used.
  • Frozen cauliflower florets are a convenient way to add vegetables, but fresh cauliflower can also be used, chopped into small pieces.
  • Adjust the curry powder and turmeric amounts to your preferred spice level and flavor intensity.
  • Serve with naan bread or other flatbreads if desired for a more filling meal.
  • For a lower fat option, use light coconut milk instead of full-fat, but this will slightly change the creaminess.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated on the stovetop or microwave.

Keywords: chicken curry, chickpea curry, coconut milk curry, Indian curry recipe, stovetop curry, healthy chicken curry

Find it online: https://cookwithruby.com/chicken-and-chickpea-curry-recipe/