Chicken Chickpea Curry

I love curry and all the flavor that it yields. I have mentioned before that I make curry often, most of the time the same type of curry and I am looking into different types of curry to try. If you have any suggestions leave a comment! I love to try new foods and spices and add them to my everyday dishes to spice things up a bit (see what I did there).

This recipe, or a variation of this recipe, is the type of curry I have most often and has become my comfort food. I love to eat this curry on a sad, cold, rainy days with a nice warm bowl of rice. Curry is not something I ever thought I would eat growing up, in fact, I don’t think I ever knew it existed until like 5 or 7 years ago, and now I am in love with curry. I would recommend trying this curry with my Ginger, Lime, Coconut Rice ; the flavors in the rice really complement the spicy flavors in the curry.

YIELDS ABOUT 4-5 servings

INGREDIENTS: 

1 lb chicken thighs cut into bite-size pieces

2 tbs olive oil or coconut oil

1 regular can of chickpeas

1 tbs yellow curry

1 tbs ground cumin

1 tbs granulated garlic

1 tsp chili powder

1 tsp ground coriander

1 tsp garlic salt (plus more to taste)

1 tsp tumeric

.5 tsp cardamom

.5 tsp ground ginger

.5 cup coconut milk preferred (I have used almond milk before because that was all I had in my pantry and I was really craving me some curry)

2 tbs cornstarch

DIRECTIONS: 

  1. Heat up a large skillet to about a medium heat for a couple of minutes. Then add your oil.
  2. Add your meat and cook for 5 minutes. Then add the chickpeas and cook for 3 more minutes. While your chicken and chickpeas are cooking mix the seasonings in a small bowl and add them to the skillet.
  3. Bring the heat down to a medium-low, and cook the chicken and chickpeas, with the lid on, for 20 minutes. Towards the end of the 20 minutes, pour the milk in a small bowl and mix in the cornstarch. It is okay for it to have some lumps, they will dissolve when you add it to your curry.
  4. After 20 minutes add the milk and cornstarch mixture into the curry. Use a spatula to get all the cornstarch from the bottom of the bowl. Cook the curry for another 5 minutes.
  5. Serve on top of rice and maybe some roasted cauliflower?

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4 Comments Add yours

  1. Carey Bentley says:

    Looks yummy!

    Like

    1. I enjoyed it! I love curry so much!

      Like

  2. Sybaritica says:

    The chickpeas make a nice combo with cauliflower for sure!

    Like

    1. Yes! I love mixing cauliflower into recipes with both chicken and/or chickpeas! It is a combo I do quite often. I never thought I would ever eat cauliflower as much as I do now! I believe it is one of those versitile vegetables that you can use in a plethora of recipies, and I love my versitile veggies!

      Like

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