Chicken and chickpea curry
Savor the rich and aromatic flavors of this Chicken and Chickpea Curry! Made with tender chicken thighs, hearty chickpeas, and a blend of curry paste, coconut milk, and fresh vegetables, this dish offers a delicious and comforting meal perfect for any night. Enjoy the perfect blend of spices with creamy coconut milk and the nutritious goodness of green beans, potatoes, and tomatoes. Simple to prepare yet incredibly tasty, this curry will be your new go-to for a satisfying dinner.
Cook time 35 min
Prep time 20 min
Ingredients:
1 tbsp vegetable oil1 onion
8 chicken thighs
1/3 cup curry paste
1.50 cups chicken gravy
2 potatoes
1/3 can canned chickpeas
1 cup coconut milk
1/2 cup green beans
2 tomatoes
Chicken and chickpea curry is a delicious and hearty dish that combines the rich flavors of curry with tender chicken thighs, chickpeas, and vegetables. This recipe is perfect for a comforting meal that's packed with proteins and nutrients. It's easy to make and can be served with rice or naan bread for a complete meal.
Instructions:
- Finely chop the onion.
- Peel and cut the potatoes into chunks.
- Trim and cut the green beans.
- Chop the tomatoes.
- Drain and rinse the chickpeas.
- In a large pot or Dutch oven, heat 1 tablespoon of vegetable oil over medium heat.
- Add the chopped onion to the pot and sauté for about 5 minutes, or until it becomes soft and translucent.
- Add the chicken thighs to the pot. Cook for about 5-7 minutes on each side, until they are browned.
- Stir in 1/3 cup of curry paste, cooking for another 2-3 minutes until fragrant and well combined with the chicken and onions.
- Add 1.5 cups of chicken gravy, stirring to mix everything together.
- Add the potato chunks and the drained chickpeas to the pot. Stir well.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes, or until the potatoes are tender and the chicken is cooked through.
- Pour in 1 cup of coconut milk and stir to combine.
- Add the green beans and chopped tomatoes. Cook for another 5-10 minutes, or until the green beans are tender but still crisp and the tomatoes have softened.
- Taste the curry and adjust the seasoning as necessary. You can add salt or more curry paste as desired.
- Serve the chicken and chickpea curry hot with rice or naan bread, garnished with fresh cilantro if desired.
Tips:
- Use boneless, skinless chicken thighs for easier handling and a more consistent texture.
- You can adjust the spice level by choosing a mild, medium, or hot curry paste depending on your preference.
- If you prefer a thicker curry, simmer it longer to reduce the liquid or add a bit more potato to help thicken the sauce.
- For added flavor, try toasting the curry paste in oil for a minute or two before adding the other ingredients.
- Fresh tomatoes can be substituted with canned tomatoes if you prefer a more consistent texture.
- Serve the curry over steamed rice or with warm naan bread to soak up the flavorful sauce.
This chicken and chickpea curry is a wonderful dish that brings together a medley of flavors and textures. The tender chicken, creamy coconut milk, and wholesome vegetables make it a nutritious and satisfying meal. Enjoy this curry with your favorite sides and savor the rich, comforting flavors.
Nutrition per serving
4 ServingsCalories 780kcal
Protein 40g
Carbohydrates 44g
Fiber 8g
Sugar 10g
Fat 55g
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