Chicken Chickpea Curry Recipe
This One-Pot Chicken Chickpea Curry is a weeknight stew recipe that is perfect for when you need an easy yet super flavorful meal. Serve it with a bowl of rice, naan bread, and/or roasted veggies for a gluten-free and dairy-free meal that is guaranteed to please.
Servings 4 servings
Calories 556kcal
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 yields around 6-7 cups of curry that is ideal for 4 servings. The nutritional values below are per serving.
- Toast the spices: In traditional Caribbean and Indian curries, the spices (i.e. curry powder) and flavorings (i.e. fresh ginger) are toasted for an extended period to bring out the natural oils and flavors. To replicate this technique, we recommend sauteeing the spices and veggies for at least 2-3 minutes, until abundantly fragrant, making sure to keep stirring so the spices do not burn.
- Storage: Cool to room temperature, then transfer to a large airtight container. Store in the fridge for up to 3 days.
- Freeze: Cool completely, then transfer 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 fridge.
- Reheat: Reheat in a large pot over medium heat until simmering. It will naturally thicken over time. Add a splash of water or chicken stock to bring it back to the right consistency.
- To Serve With: As you can see in the pictures I served my curry with brown rice and naan bread, but this stew can also be served by itself.
Nutrition
Calories: 556kcal | Carbohydrates: 19g | Protein: 32g | Fat: 41g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 84mg | Sodium: 863mg | Potassium: 1024mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2928IU | Vitamin C: 57mg | Calcium: 114mg | Iron: 9mg