Coconut Curry Chicken with Chickpeas
Creamy Coconut Curry Chicken with Tender Chickpeas and Spices
Ingredients:
1 ½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 tablespoon coconut oil (or vegetable oil)
1 large onion, diced
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons red curry paste
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon chili flakes (optional, for heat)
1 (14 oz) can full-fat coconut milk
1 (15 oz) can chickpeas, drained and rinsed
1 cup chicken broth
Salt and pepper, to taste
1 tablespoon lime juice
Fresh cilantro, chopped (for garnish)
Cooked jasmine or basmati rice, for serving
Directions:
Heat coconut oil in a large skillet or Dutch oven over medium heat. Add diced onion and sauté for 4–5 minutes until soft.
Stir in garlic and ginger; cook for 1 minute until fragrant.
Add curry paste, turmeric, cumin, and chili flakes (if using). Stir for 1 minute to toast the spices.
Add the chicken pieces and season with salt and pepper. Cook for 4–5 minutes, stirring occasionally, until lightly browned.
Pour in the coconut milk and chicken broth. Add chickpeas and stir to combine.
Bring to a gentle boil, then reduce heat and simmer uncovered for 20–25 minutes, or until the chicken is fully cooked and the sauce thickens.
Stir in lime juice, taste, and adjust seasoning if needed.
Serve hot over rice and garnish with fresh cilantro.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 460 kcal | Servings: 4 servings
#coconutcurry #chickencurry #chickpearecipes #currylover #easycurry #currywithcoconutmilk #comfortfood #weeknightdinner #spicycurry #thairecipes #creamycurry #dinnerinspo #homemadecurry #currybowl #flavorpacked #onepotmeal #curryaddict #currychicken #healthycomfortfood #easychickenrecipes
Creamy, dreamy, and full of bold flavor! This Coconut Curry Chicken with Chickpeas is the ultimate one-pot wonder for your dinner table.
Coconut Curry Chicken with Chickpeas
Creamy Coconut Curry Chicken with Tender Chickpeas and Spices
Ingredients:
1 ½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 tablespoon coconut oil (or vegetable oil)
1 large onion, diced
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons red curry paste
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon chili flakes (optional, for heat)
1 (14 oz) can full-fat coconut milk
1 (15 oz) can chickpeas, drained and rinsed
1 cup chicken broth
Salt and pepper, to taste
1 tablespoon lime juice
Fresh cilantro, chopped (for garnish)
Cooked jasmine or basmati rice, for serving
Directions:
Heat coconut oil in a large skillet or Dutch oven over medium heat. Add diced onion and sauté for 4–5 minutes until soft.
Stir in garlic and ginger; cook for 1 minute until fragrant.
Add curry paste, turmeric, cumin, and chili flakes (if using). Stir for 1 minute to toast the spices.
Add the chicken pieces and season with salt and pepper. Cook for 4–5 minutes, stirring occasionally, until lightly browned.
Pour in the coconut milk and chicken broth. Add chickpeas and stir to combine.
Bring to a gentle boil, then reduce heat and simmer uncovered for 20–25 minutes, or until the chicken is fully cooked and the sauce thickens.
Stir in lime juice, taste, and adjust seasoning if needed.
Serve hot over rice and garnish with fresh cilantro.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 460 kcal | Servings: 4 servings
#coconutcurry #chickencurry #chickpearecipes #currylover #easycurry #currywithcoconutmilk #comfortfood #weeknightdinner #spicycurry #thairecipes #creamycurry #dinnerinspo #homemadecurry #currybowl #flavorpacked #onepotmeal #curryaddict #currychicken #healthycomfortfood #easychickenrecipes
Creamy, dreamy, and full of bold flavor! This Coconut Curry Chicken with Chickpeas is the ultimate one-pot wonder for your dinner table.
