Chicken and Chickpea Curry

Ingredients

Curry

  • 2 Tbsp olive oil or avocado oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 Tbsp fresh ginger, minced
  • 1 lb boneless skinless chicken breasts or thighs, cut into 1-inch pieces
  • 2 Tbsp curry powder
  • 1 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1/4 tsp cayenne pepper (optional, for heat)
  • 1 (14 oz) can diced tomatoes
  • 1 (14 oz) can coconut milk
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 cup vegetable broth or chicken broth
  • 1 tsp sea salt
  • 1/4 tsp black pepper
  • 2 cups fresh spinach
  • Juice of 1/2 lime

For Serving

  • Cooked rice or naan bread
  • Fresh cilantro, chopped
  • Lime wedges

Directions

  1. Heat oil in a large skillet or pot over medium-high heat. Add onion and sauté for 3-4 minutes until softened.
  2. Add garlic and ginger, cook for 1 minute until fragrant.
  3. Add chicken pieces and cook until browned on all sides, about 5-6 minutes.
  4. Stir in curry powder, cumin, turmeric, and cayenne. Cook for 1 minute to toast the spices.
  5. Add diced tomatoes, coconut milk, chickpeas, and broth. Stir to combine.
  6. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes until chicken is cooked through and sauce has thickened.
  7. Stir in spinach and cook until wilted, about 2 minutes.
  8. Remove from heat and stir in lime juice.
  9. Serve over rice or with naan bread. Garnish with fresh cilantro and lime wedges.

Notes

Original recipe from The Real Food Dietitians.