Chicken And Chickpea Curry Recipe

Creating dishes that are not only packed with flavor but also bursting with nutritional benefits is my passion. My Chicken and Chickpea Curry is a meal that offers a ton of protein, something that a lot of us aren’t getting enough of these days.

Even if you’re a vegetarian, you could easily make this without the chicken. And let me just say that while the chicken is cutting the caloric amount in half that I just mentioned, this is still a meal that offers sustenance.

When I was done with it, I served it to my husband with rice. He promptly declared that it was “really good,” and scarfed it down.

So, there’s that. Ingredients: – Chicken thighs, cut into bite-sized pieces – Chickpeas – Tomatoes – Coconut milk – Fresh ginger – Fresh garlic – Ground cumin – Ground coriander – Garam masala – Chili powder – Lime juice – Cilantro – Rice

Ingredients

Vegetable Oil:
An aid in cooking and flavor that is a fat but healthy.

Onion:
Contributes profound flavor and sweetness as well as nutrients to the dish.

Garlic:
Full of antioxidants; delivers a potent, savory taste.

Ginger:
Assists digestion and provides a zesty, warming flavor.

Cumin:
Spicy essence that yields the complexity of flavor.

Coriander:
Nutty, spicy, citrusy flavor profile with digestive benefits.

Garam Masala:
An aromatic and warming spice mix.

Chili Powder:
Increases temperature and enhances metabolic activity.

Coconut Milk:
Creamy consistency; delivers nutritious lipids.

Chickpeas:
Legume, rich in protein and fiber, which increases the heartiness.

Chicken Thighs:
A protein source that is full of essential nutrients and is most certainly juicy.

Ingredient Quantities

• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1 teaspoon chili powder
• 1 can (400g) chopped tomatoes
• 1 can (400g) coconut milk
• 2 cups cooked chickpeas (or 1 can, drained and rinsed)
• 4 chicken thighs, boneless, skinless, and cut into chunks
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish
• Juice of 1 lime

Instructions

1. In a large pan, over medium heat, warm the vegetable oil. When it is heated, add the very finely chopped onion and sauté them together until the onion is a golden brown color, which should take about 5-7 minutes.

2. Add the minced garlic and the grated ginger to the pan, then cook for another minute until they are fragrant.

3. Incorporate the ground cumin, ground coriander, ground turmeric, garam masala, and chili powder. Sauté for 1-2 minutes, ensuring that you stir constantly to toast the spices without burning them.

4. Place the chicken pieces in the pan and sauté them until they are golden brown on all sides.

5. Incorporate the diced tomatoes and coconut milk, mixing thoroughly to create a harmonious blend with the chicken and spices.

6. Stir well to mix everything together after adding the cooked chickpeas to the mixture.

7. With salt and pepper, taste the curry for seasoning, then take it to a gentle simmer.

8. For 20-25 minutes, or until the chicken is cooked through and the flavors meld together, cook the curry on low heat.

9. Mix the lime juice in well to boost the taste of the curry.

10. Serve the curry piping hot, and garnish it with freshly chopped cilantro. You may optionally serve the curry with rice or naan.

Equipment Needed

1. Large pan
2. Wooden spoon or spatula
3. Knife
4. Cutting board
5. Grater
6. Measuring spoons
7. Can opener
8. Mixing bowl (optional, for organizing ingredients)
9. Serving spoon or ladle
10. Citrus juicer or manual reamer (optional, for the lime)

FAQ

• Q: Can I use chicken breast instead of thighs?Substituting chicken breast is possible, but keep in mind that thighs tend to stay juicier and provide more flavor.
• Q: Is this recipe very spicy?A: The amount of chili powder you use can determine how spicy your dish is. Decrease the amount if you want a milder flavor; increase it for more punch.
• Q: Can I make this curry vegetarian?Yes, absolutely! Just leave out the chicken, and think about adding more chickpeas or a couple of other vegetables, like spinach or bell peppers, for more heft.
• Q: How long does it take to cook?A: From beginning to end, this curry requires only 40 to 50 minutes, including prep and cooking time.
• Q: Can it be made in advance?A: Yes, this curry can be prepared a day in advance. It often tastes even better, as the flavors have more time to come together.
• Q: How should leftovers be stored?Leftovers can be stored in these ways:

  1. An airtight container in the refrigerator for up to 3 days.
  2. A freezer for storage that remains viable for up to 2 months.

• Q: What can I serve with this curry?A: Pair it with rice, naan, or quinoa to soak up the tasty sauce.

Substitutions and Variations

You can replace 2 tablespoons of vegetable oil with either coconut oil or olive oil.
3 to 4 shallots can be used in place of 1 large onion.
You can exchange 1 tablespoon of ginger, grated, for 1 tablespoon of ginger paste.
You can use 2 cups of cooked lentils in place of 2 cups of cooked chickpeas.
Fresh parsley can be used in place of fresh cilantro to garnish dishes.