This curry chicken and chickpeas recipe is wonderfully seasoned in a creamy sauce. With just a few simple ingredients, this easy recipe is ready in 30 minutes. Serve it over rice for a hearty meal that's perfect for any busy weeknight.
Add the chicken and onion and cook over medium heat until almost fully cooked and onion is soft.
2 tablespoons coconut oil or olive oil, 1 lb boneless chicken breasts, 1 large onion
Add the curry paste, ginger, coconut milk, and 1 cup of water and stir to combine.
3 tablespoons red curry paste, ½ teaspoon ground ginger, 14 ounces light coconut milk, 2 cups water
Bring to a boil and then add the additional cup of water.
Bring to a boil again and add the drained and rinsed chickpeas.
14 ounces chickpeas
Simmer for 20 minutes and then add the spinach.
2 cups baby spinach
Simmer for an additional 10 minutes until spinach is wilted.
Notes
1. Swap the spinach for kale. I like to remove thick part of the stems with scissors and massage the leaves to make them more tender.2. Add a couple of cloves of minced garlic after sautéing the chicken and onion and cook for about one minute until fragrant.3. Add diced red bell pepper or diced sweet potatoes or canned tomatoes for more veggies.4. Use ground chicken or turkey or even cubes of extra firm tofu for a vegan alternative. 5. For extra spice, add more curry paste or a dash of chili flakes.6. Add a ½ cup of fresh chopped cilantro or bail leaves.