Description
A delicious coconut chicken curry made with tender chicken, chickpeas, and aromatic spices. Perfectly served over rice or with naan.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1 lbs), diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (13 oz) full-fat coconut milk
- 1 tbsp fresh ginger, grated
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 2 tsp curry powder
- 1 tsp cumin
- 1/2 tsp turmeric
- 1/4 cup fresh cilantro, chopped (for garnish)
- Juice of 1 lime
Instructions
- In a large pot, heat oil over medium heat. Sauté the chopped onion until translucent (about 5 minutes).
- Add minced garlic and grated ginger; cook for another 1-2 minutes until fragrant.
- Stir in diced chicken breasts and cook until browned on all sides (7-10 minutes).
- Sprinkle in curry powder, cumin, turmeric, and mix well. Add chickpeas and cook for an additional minute.
- Gradually pour in coconut milk while stirring gently. Bring to a simmer and stir in lime juice and cilantro before serving over rice or with naan.
Notes
- This curry can be spiced up by adding chili or additional spices according to your taste.
- Great served with jasmine rice or naan bread.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 27g
- Cholesterol: 90mg