Chickpea Chicken Curry

I’ve had two friends ask for a version of this curry so I bumped it up in this content calendar. Some version of this recipe is in my regular rotation of dinners as it is flavorful but easy. A bonus is it only requires one dish!

Alternatives: If you don’t like kale, you can use spinach or small florets of cauliflower. (Add cauliflower earlier to allow time to soften. To make this vegetarian, add 1 extra can of chickpeas, or reduce to half can of coconut milk.

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Chickpea Chicken Curry

2 large servings

• 1/2 TBS Olive Oil

• 1/2 medium sweet onion, diced

• 1 can chickpeas

• 1 can petite diced tomatoes

• 1 can full fat coconut milk

• 2 tsp minced garlic (2 cloves)

• 1 1/2 tsp hot curry powder (divided)

• 1/4 tsp turmeric powder

• 1/2 tsp ground ginger

• 1/2 lime, juiced

• 1/2 tsp salt

• 1/2 tsp black pepper

• 5-6 Chicken Thighs

• 1 1/2 cups packed kale

• Optional: Cilantro, rice, naan

1. Prep: dice onion, drain and rinse chickpeas, cut big fat chunks off chicken, and chop kale (rinse and massage)

2. Cook diced onion in olive oil in a deep sauce pan or dutch oven over medium heat for around 8 minutes

3. Turn heat down to low and add minced garlic, 1 tsp hot curry powder, turmeric, and ginger and toast for 3 minutes

4. Add chickpeas and turn heat back up to medium (5 on a 1-10 burner scale)

5. Stir to coat the chickpeas

6. Add diced tomatoes and coconut milk

7. Bring to a simmer

8. Add chicken thighs, salt, pepper, and 1/2 tsp hot curry powder (add extra if you like it real hot)

9. Cover and simmer on low for 20 minutes

10. Pull out the chicken thighs and cut or shred and return to the curry (Alternatively, keep chicken thighs whole to save time)

11. Add kale and cook for additional 5 minutes

12. Add lime juice, and optional cilantro, stir and remove from heat

    Optional: Serve with additional cilantro, rice, and/or naan

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Speed it Up

• Keep chicken whole, skipping the shredding time. Chicken should be tender enough at the end to easily cut with a fork

• Use leftover shredded chicken and change simmer time to 10 minutes.

Prep in Advance

• Make rice or naan in advance

• Use leftover or precooked and shredded chicken and change simmer time to 10 minutes.