This chicken and chickpea curry features a rich coconut milk broth and plenty of spinach. It is a simple but delicious dinner that is perfect served over rice.
This is one of my new favorite comfort food dishes. It may not be what you think of when you think comfort food, but I think it is like a nice warm hug.
I hadn’t been feeling the best the past few days. So, this was was a nice way to make an easy and healthy dish that really hit the spot.
It isn’t the most photogenic dish, but you are going to love the flavor!
I usually make this as a really nice, mild, comforting curry. We sometimes add sriracha if we want a bit more spice.
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But since I just wanted something warm and comforting, I kept it mild. I usually use frozen chopped spinach, though fresh spinach works well too.
You can also use fresh or frozen kale if you want heartier greens. You just want to cook the kale a little longer if that’s the route you choose to go.
Or leave the greens out completely and use sweet peppers or even potatoes instead. It is all delicious.
We eat it served over jasmine rice or cilantro rice and it is a perfect dinner.
Chicken and Chickpea Curry
Ingredients
- 2-3 boneless skinless chicken breasts
- 1 Tablespoons oil
- 2 teaspoons ground ginger
- 1-2 Tablespoons curry powder
- 1 teaspoon turmeric powder
- 1 Tablespoon soy sauce
- 13.5 oz can coconut milk
- 1 Tablespoon sriracha optional
- 15.5 oz can chickpeas
- 1 pound fresh or frozen spinach
- Jasmine rice for serving
Instructions
- Cut 2-3 boneless skinless chicken breasts into bite sized pieces.
- Heat 1 Tablespoons oil in a large skillet over medium-high heat. Add chicken and cook until lightly browned on the outside.
- Add the 2 teaspoons ground ginger, 1-2 Tablespoons curry powder, and 1 teaspoon turmeric powder. Allow them to toast for a minute or two, stirring frequently.
- Stir in the 13.5 oz can coconut milk, being sure to scrape up all the spices off the bottom of the pan. Add the 1 Tablespoon soy sauce, 15.5 oz can chickpeas and 1 Tablespoon sriracha. Allow to come just to a boil.
- Reduce heat and simmer for about 30 minutes.
- Stir in 1 pound fresh or frozen spinach and cook until heated through.
- Serve over rice.
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