Curried Chicken and Chickpeas
Packed with bold, aromatic flavors, this Curried Chicken and Chickpeas recipe is a one-pot wonder that’s perfect for weeknight dinners or meal prep. Tender, perfectly seasoned chicken thighs are simmered with protein-packed chickpeas in a rich and creamy coconut-based curry sauce, infused with fragrant spices like curry powder, cumin, and coriander. Fresh spinach and a touch of lemon juice add brightness, while a sprinkle of cilantro provides the perfect finishing touch. Serve this hearty dish over fluffy basmati rice for a comforting, restaurant-quality meal at home. Ready in just 50 minutes, this gluten-free and dairy-free curry is as nutritious as it is delicious.
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken thighs
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 2 tbsp Olive oil
- 1 medium Yellow onion, diced
- 3 Garlic cloves, minced
- 1 tbsp Fresh ginger, grated
- 1.5 tbsp Curry powder
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1 Cinnamon stick
- 14 oz Crushed tomatoes
- 1 cup Coconut milk
- 1.5 cups Cooked chickpeas (rinsed and drained, if canned)
- 2 cups Fresh spinach
- 1 tbsp Lemon juice
- 0.25 cup Fresh cilantro, chopped
- 2 cups Cooked basmati rice (for serving)
Instructions
Cut the chicken thighs into bite-sized pieces. Season them with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the same skillet. Stir in the diced onion and cook until translucent, about 3-4 minutes.
Add the minced garlic and grated ginger to the skillet, stirring constantly for 1 minute until fragrant.
Stir in the curry powder, ground cumin, ground coriander, and the cinnamon stick. Cook the spices for 1-2 minutes to release their aromas.
Pour in the crushed tomatoes and coconut milk, stirring to combine. Bring the mixture to a gentle simmer.
Return the browned chicken to the skillet along with the chickpeas. Stir to coat everything in the sauce. Simmer for 15-20 minutes, stirring occasionally, until the chicken is cooked through and tender.
Add the fresh spinach and stir until wilted, about 2 minutes.
Finish the curry with a squeeze of lemon juice and a sprinkle of fresh cilantro.
Serve the curried chicken and chickpeas over cooked basmati rice. Enjoy!
Nutrition Facts
Calories |
613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.5 g | 28% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 1373 mg | 60% | |
| Total Carbohydrate | 65.0 g | 24% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 12.8 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 116 mg | 9% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 948 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
