Indian Chicken and Chickpea Curry

Jeff Tincher

Jeff Tincher

about 1 year ago

This flavorful curry combines tender chicken and hearty chickpeas in a rich and aromatic sauce. Perfect for a cozy night in or a dinner party with friends.

Cooking Time

45 minutes

Serving Size

4

Nutrition Per Serving

Cal

400

Protein

35g

Fat

15g

Sat Fat

8g

Carbs

30g

Chole

100mg

Fiber

8g

Sugar

6g

Sodium

800mg

Ingredients

  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 can chickpeas, drained and rinsed
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 1 tbsp curry powder
  • 1 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne pepper
  • 1 can diced tomatoes
  • 1 cup chicken broth
  • 1/2 cup coconut milk
  • 2 tbsp vegetable oil
  • Salt and pepper, to taste

Instructions

  • Heat the oil in a large pot or Dutch oven over medium-high heat.
  • Add the chicken and cook until browned on all sides, about 5 minutes.
  • Remove the chicken from the pot and set aside.
  • Add the onion, garlic, and ginger to the pot and cook until softened, about 3 minutes.
  • Add the curry powder, cumin, coriander, turmeric, and cayenne pepper to the pot and cook for 1 minute, stirring constantly.
  • Add the diced tomatoes, chicken broth, and coconut milk to the pot and stir to combine.
  • Return the chicken to the pot and add the chickpeas.
  • Bring the mixture to a simmer and cook for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
  • Season with salt and pepper to taste.
  • Serve hot with rice or naan bread.

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