This Chicken Chickpea Curry is a warm and comforting dish that’s packed with flavors. Tender chicken and hearty chickpeas soak in a rich, spiced sauce that will make your taste buds dance!
You’ll love how easy it is to make. Just toss everything in one pot and let it simmer while you kick back and relax. Perfect for busy nights when you want a cozy meal! 🍛
Key Ingredients & Substitutions
Chicken: Diced chicken breast is the star here. You can also use thighs for a richer flavor or even tofu for a vegetarian option. Just keep the cooking time in mind as it might vary.
Chickpeas: Canned chickpeas are great for convenience! If you prefer, you could substitute with cooked lentils or black beans for a different taste and texture.
Onion: A medium onion adds depth to the curry. If you’re short on time, shallots or green onions can work instead, though they’ll change the flavor slightly.
Spinach: Fresh spinach adds color and nutrition. Kale or Swiss chard can be good substitutes, just chop them a bit smaller and cook for a few more minutes.
Coconut Milk: This gives the curry creaminess. If you’re looking for a lighter option, try light coconut milk or even unsweetened almond milk, though the flavor will change a bit.
How Do I Get the Chicken Cooked Just Right?
Cooking chicken perfectly can be tricky, but here are some tips. Start by ensuring your skillet is hot before adding the chicken. This helps to seal in moisture and gives a nice browning effect.
- Season chicken well with salt, pepper, and curry powder before cooking.
- Cook until the chicken is no longer pink and has a golden color, about 5-7 minutes. Stir occasionally to prevent sticking.
- Using a meat thermometer? Aim for an internal temperature of 165°F (75°C) for safe and juicy chicken.
Remember to keep the heat moderate to avoid burning. A little bit of patience goes a long way for flavor capture!
How to Make Chicken Chickpea Curry
Ingredients You’ll Need:
For the Curry:
- 1 lb (450g) chicken breast, diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 red bell pepper, diced
- 1 can (14 oz) diced tomatoes
- 1 cup coconut milk
- 2 cups fresh spinach
- 2 tbsp curry powder
- 1 tbsp olive oil
- Salt and pepper to taste
For Serving:
- Fresh cilantro, for garnish
- Lime wedges, for serving
- Cooked brown rice, for serving
How Much Time Will You Need?
This delicious Chicken Chickpea Curry will take about 10 minutes to prep and 30 minutes to cook, making a total of around 40 minutes from start to finish. Perfect for a quick, hearty meal!
Step-by-Step Instructions:
1. Sauté the Base Ingredients:
Start by heating the olive oil in a large skillet over medium heat. Once hot, add the diced onion and sauté for 2-3 minutes until it becomes translucent and soft.
2. Add Flavor:
Next, stir in the minced garlic and grated ginger. Cook these together for an additional minute until everything is fragrant and wonderfully aromatic!
3. Cook the Chicken:
Now, it’s time to add the diced chicken breast into the skillet. Season it with salt, pepper, and curry powder. Cook the chicken for about 5-7 minutes, stirring occasionally, until it’s browned on all sides.
4. Combine Ingredients:
Once the chicken is browned, add the diced red bell pepper, drained chickpeas, canned diced tomatoes (with their juice), and coconut milk. Stir everything together until well mixed.
5. Let it Simmer:
Bring your mixture to a simmer, then reduce the heat to low. Cover the skillet and let it cook for 15-20 minutes. This step lets all the delicious flavors blend together as the chicken cooks through.
6. Add Fresh Spinach:
After simmering, stir in the fresh spinach and let it cook for about 2-3 minutes, or until it’s wilted. Taste and adjust the seasoning with more salt and pepper if necessary.
7. Serve and Enjoy:
To serve, dish out the curry over cooked brown rice. Garnish with fresh cilantro and serve with lime wedges on the side. Enjoy your warm, flavorful Chicken Chickpea Curry!
Can I Substitute the Chicken with Another Protein?
Absolutely! You can use diced firm tofu or chickpeas if you want a vegetarian option. Just ensure that you cook chickpeas for about 10 minutes instead of using raw to ensure they’re heated through. For shrimp, add them during the last 5 minutes of cooking to prevent overcooking!
What Can I Use Instead of Coconut Milk?
If you don’t have coconut milk, you can use unsweetened almond milk or any other plant-based milk, but it will alter the flavor and creaminess. For a richer alternative, try heavy cream or a combination of milk and a tablespoon of melted butter for added richness.
How to Store Leftover Curry?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the curry for up to 2 months. To reheat, thaw in the fridge overnight and warm on the stove or in the microwave, adding a splash of water or broth to maintain the creamy texture.
Can I Add More Vegetables to This Recipe?
Yes! Feel free to add in your favorite vegetables like zucchini, carrots, or peas. Just be sure to chop them roughly the same size as the bell pepper for even cooking, and add them when you introduce the chickpeas and other ingredients to ensure they cook through nicely!
