Chicken and Chickpea Curry
Ingredients
The main ingredients
-
1
lb
boneless skinless chicken breast, cut into bite-sized cubes
-
1
tablespoon
olive oil or avocado oil, divided
-
½
medium
onion, diced
-
1
medium
red bell pepper, diced
-
2
cloves
garlic, minced
-
1
15-ounce can
fire-roasted diced tomatoes
-
1
14-ounce can
full-fat coconut milk
-
1
15-ounce can
chickpeas, drained and rinsed
-
1
12-ounce bag
frozen cauliflower florets
Spices
-
2
tablespoons
curry powder
-
½
teaspoon
ground turmeric
-
¼
teaspoon
dried ginger
-
½
teaspoon
fine salt
-
pinch
black pepper
Vegetables
-
2
large handfuls
fresh baby spinach (about 3 ounces)
Optional for serving
-
chopped fresh cilantro
-
steamed rice
-
lime wedges
Instructions
- Heat oil in a large skillet and cook the chicken until almost done, then set aside.
- Sauté onions and peppers in the same skillet until softened, then add garlic and cook until fragrant.
- Return the chicken to the skillet and add tomatoes, coconut milk, chickpeas, cauliflower, and spices. Stir to combine and simmer.
- Add spinach and allow it to wilt before serving over rice with optional garnishes.
Nutrition Facts (estimated)
Servings
6 servings
Calories
375
Total fat
17g
Total carbohydrates
29g
Total protein
26g
Sodium
585mg
Cholesterol
44mg
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