Chicken and Chickpea Curry
This simple chicken and chickpea curry is a hearty, flavor-packed, and nutritious meal made with tender chicken, chickpeas, vegetables, and a creamy coconut red curry sauce, all simmered together in one pot.
Servings 4 servings
Calories 693kcal
Ingredients
- 1 15-oz can coconut milk
- 1/4 cup red curry paste I used Thai Kitchen
- 1 tablespoon avocado oil or other neutral oil (canola, peanut, vegetable oil)
- 1 1/2 pounds boneless skinless thighs cut into bite-sized pieces
- 1 medium yellow onion diced
- 1 medium red bell pepper diced
- 2 cups (10 ounces) cauliflower florets
- 2 cloves garlic minced
- 1 15-oz can fire roasted tomatoes drained
- 1 15-oz can chickpeas drained
- Juice from 1/2 lime
- 1/4 cup cilantro chopped, plus more for serving
Instructions
- Whisk the coconut milk and curry paste together in a medium bowl until smooth, then set aside.
- Heat the ghee in a large saucepan or Dutch oven set over medium heat. Add the chicken and cook until browned on all sides, about 5 minutes. Transfer the chicken to a plate and set aside.
- Add the onion to the pan and cook, stirring, until softened and translucent, about 4-5 minutes. Stir in the bell pepper and cauliflower and cook for 2-3 minutes, until just beginning to soften. Add the garlic and cook for 30-60 seconds, stirring constantly, until fragrant.
- Stir in the fire-roasted tomatoes, chickpeas, reserved chicken, and the coconut milk mixture. Bring to a boil, then reduce the heat to low. Cover and simmer for approximately 20 minutes, until the chicken is cooked through and the vegetables are tender.
- Stir in the lime juice and cilantro. Serve with rice if desired, and garnish with additional cilantro before serving.
Video
Notes
Storage
Transfer any remaining chicken and chickpea curry into an airtight container and pop it into the refrigerator, where it will happily keep for up to 3 to 4 days.
To reheat leftovers, I prefer to do it gently on the stovetop. Empty the container into a small saucepan set over medium-low heat. Add a tiny splash of water or chicken broth to provide some moisture to the chicken and loosen the curry. If you're in a rush, you can pop it into the microwave in 1-minute intervals, giving it a good stir in between so it heats evenly.
Nutrition
Calories: 693kcal | Carbohydrates: 46g | Protein: 47g | Fat: 37g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 162mg | Sodium: 355mg | Potassium: 1228mg | Fiber: 12g | Sugar: 12g | Vitamin A: 3825IU | Vitamin C: 72mg | Calcium: 162mg | Iron: 9mg