Description
A delicious and versatile coconut chickpea curry that can be made with chicken or tofu, perfect for a hearty meal.
Ingredients
Scale
- 500g boneless chicken thighs or breasts, cut into bite-sized pieces
- 1 can (400g) chickpeas, drained and rinsed
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 thumb-sized piece fresh ginger, peeled and grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Pinch of chili flakes (optional)
- 1 can (400ml) coconut milk
- 2 tablespoons tomato paste
- 1 tablespoon olive oil
- Salt and pepper to taste
- Handful fresh coriander/cilantro, for garnish
- Cooked rice or naan, to serve
Instructions
- Heat the oil in a large pan over medium heat. Toss in the diced onions, and sauté for 5–7 minutes, until they’re soft and a bit golden.
- Add the garlic and ginger. Fry for about a minute.
- Throw in the curry powder, cumin, paprika, and chili flakes. Stir.
- Pour over the coconut milk and bring it all to a gentle simmer. Add the chickpeas, give it a good stir, then season with salt and pepper.
- Let the curry simmer uncovered for 15–20 minutes. If it looks too thick, splash in a bit of water or stock.
- Take the pan off the heat. Sprinkle over the fresh coriander/cilantro.
- Scoop generous ladles over fluffy rice or mop it up with naan.
Notes
- This recipe is versatile; you can swap chicken for tofu or any protein of your choice.
- If using kidney beans instead of chickpeas, the dish will still be edible, though unusual.
- For those who dislike cilantro, a squeeze of lemon can be a nice alternative garnish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 90mg