Curry Chicken & Chickpeas
Ingredients:
3 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon curry powder
1 cup chicken stock
2 15oz cans chickpeas, drained/rinsed
1-2 chicken breasts, cooked and cut into small cubes
1 can coconut milk
1 tablespoon red curry paste
1 tablespoon honey
1 teaspoon ground cumin
1 teaspoon ginger paste
Salt and pepper to taste
3 tablespoons cilantro, chopped (as garnish)
Directions:
- Heat oil and cook onion and garlic seasoned with salt and pepper.
- Add the rest of the ingredients and bring to boil.
- Once it reaches a boil, lower and simmer uncovered for 15 minutes.
- Served over rice and garnish with chopped cilantro.
Swap out the chicken stock with vegetable stock and omit the cubed chicken!
Check out my Pinterest boards with other chicken and vegetarian recipes!
Karyl Henry
Hi Corrine! I make curry chicken and chickpeas, but always cook them separately. This version looks really good as well. Thanks for sharing at Pretty Pintastic Party
Corinne@TheTravelersNest.com
Hi Karyl! Thank you! This was the first time adding in chicken…I usually cook them separately as well, but it came out better than I expected! Thanks for stopping by 🙂
Emma
I couldn’t figure out what to have for lunch. Making this now! Looks yummy.