Chicken Chickpea Curry
Chicken Chickpea Curry is a wholesome one-pot meal inspired by Caribbean and Indian cuisines, similar to my Spiced Chickpea Stew and Coconut Cauliflower Curry. This dish features a rich curry base filled with chicken, chickpeas, curry powder, ginger, garlic, vegetables, and an abundance of leafy greens. It's perfect for serving with pita bread, naan, or fluffy basmati rice any night of the week, providing a vibrant and delicious meal the whole family will enjoy.This One-Pot Chicken Chickpea Curry is an ideal weeknight stew recipe for when you need a simple yet incredibly flavorful meal. Pair it with rice, naan bread, or roasted vegetables for a gluten-free and dairy-free dinner that's sure to satisfy.
Ingredients
For The Chicken:
- 1 ¼ pounds boneless skinless chicken breasts, or chicken thighs
- 1 teaspoon Kosher salt, plus more for seasoning
- ½ teaspoon ground black pepper, plus more for seasoning
- 2 teaspoons olive oil, divided
For The Curry:
- 1 tablespoon olive oil
- 1 cup onion, chopped
- 1 red bell pepper (medium size), 1 cup
- 3 cloves garlic, minced or pressed
- 2 tablespoons curry powder
- 1 tablespoon fresh ginger, peeled and grated (1 inch)
- 1 can fire-roasted diced tomatoes, 15-ounce can
- 1 can full fat coconut milk, 14-ounce can
- 1 can chickpeas, 15-ounce can – drained and rinsed
- 2 cups fresh baby spinach, 3 ounces – (loosely packed)
- 2 tablespoons lime juice, fresh squeezed
- ½ cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Pat dry chicken with paper towels and cut it into 1-inch small cubes.
- Place the cubed chicken in a large bowl. Sprinkle 1 teaspoon of the kosher salt and ½ teaspoon ground black pepper onto the chicken and mix to incorporate.
- Heat 1 teaspoon of the olive oil in the Dutch oven over medium-high heat.
- Sear half of the chicken cubes turning once until they are lightly golden brown and almost cooked through. Transfer the now-semi-cooked chicken onto a plate. Repeat the same process starting with oil and chicken for the rest of the cubed chicken.
- To make the curry, add 1 tablespoon of olive oil to the pan. Add the chopped onion and red bell pepper and saute for 4-5 minutes, stirring frequently until softened.
- Add the garlic, curry powder, and fresh ginger and saute for 2-3 minutes, stirring constantly, until the garlic is soft and fragrant.
- Return the chicken (with its juices) to the Dutch oven and add the diced tomatoes (with juices), coconut milk, and chickpeas. Stir, scraping the bottom of the pan with a wooden spoon.
- Season with 1 teaspoon kosher salt and ½ teaspoon black pepper.
- Bring to a boil, then cover and reduce the heat. Simmer for 10 minutes, stirring occasionally.
- Uncover and add the spinach and lime juice. Stir and simmer until the spinach is wilted, approximately 2 minutes. Taste for seasoning and season with salt and pepper as needed.
- Garnish with cilantro if desired. Serve with wedges of lime on the side.
Notes
Yields: This chicken curry recipe produces approximately 6-7 cups, making it perfect for 4 servings. The nutritional values provided are per serving.
Toast the Spices: In traditional Caribbean and Indian curries, spices (such as curry powder) and flavorings (like fresh ginger) are toasted for an extended period to release their natural oils and enhance their flavors. To replicate this technique, sauté the spices and vegetables for at least 2-3 minutes, stirring constantly to prevent burning, until they become highly fragrant.
Storage: Allow the curry to cool to room temperature, then transfer it to a large airtight container. Store in the refrigerator for up to 3 days.
Freeze: After cooling completely, transfer the curry to a freezer-safe airtight container. Label, date, and freeze for up to 2-3 months.
Thaw: Thaw the chicken curry with chickpeas overnight in the refrigerator.
Reheat: Reheat the curry in a large pot over medium heat until it simmers. The curry will naturally thicken over time; add a splash of water or chicken stock to achieve the desired consistency.
To Serve: As shown in the pictures, the curry can be served with brown rice and naan bread, but it is also delicious on its own.
Nutrition
Calories: 556kcalCarbohydrates: 19gProtein: 32gFat: 41gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 84mgSodium: 863mgPotassium: 1024mgFiber: 4gSugar: 6gVitamin A: 2928IUVitamin C: 57mgCalcium: 114mgIron: 9mg
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