Chicken and Chickpea Curry
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.
Servings: 4 Servings
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.
Nutrition
Serving: 1Serving | Calories: 451kcal | Carbohydrates: 26g | Protein: 24g | Fat: 31g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 36mg | Sodium: 813mg | Potassium: 1315mg | Fiber: 10g | Sugar: 4g | Vitamin A: 10687IU | Vitamin C: 38mg | Calcium: 179mg | Iron: 7mg
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