Posted on April 3 2020
A simple, rich, flavourful and healthy curry with a thick coconut sauce that can be thrown together with mostly pantry staples, and easily turned into a vegan meal by omitting the chicken. Simply put – this DELICIOUS Chicken Chickpea Coconut Curry recipe is for EVERYONE!
This Indian inspired curry can be as spicy or mild as you want it to be, we like it fairly mild but with lots of spices to make it Super Tasty!
If you like a hot and fiery curry, just add more cayenne pepper, or use a hot curry spice mix.
Chicken Chickpea Coconut Curry is so EASY, absolutely anyone can make it!
Once you’ve thrown everything together in a large pot, it just simmers away until the veggies are tender and the sauce is thick and creamy.
Serve this mouth-wateringly delicious curry with rice and samples, or with wraps or naan bread. I even like it with a thick slice of toast if that’s all you have on hand!
Here’s what you’ll need to make THE BEST homemade Chicken Chickpea Coconut Curry:
- Coconut oil and coconut milk
- Chicken breasts
- Canned chickpeas
- Potatoes and carrots (you can use any starchy veggies you have at home!)
- Onion, garlic
- Mixed herbs, spices and curry powder – my combo was BURSTING WITH FLAVOUR (see recipe!)
- Tomato puree + canned diced tomato
- Salt and pepper
I’m pretty sure we all have some version of the above in our pantries at all times…You can get creative with this recipe, so long as the basic flavours are there – it will turn into a divine homemade curry!
There’s something about making a curry from scratch that is so satisfying – it’s one of those dishes that’s comforting, filling and utterly delicious all at once! Not to mention healthy!!
We all need to be getting our healthy immune-boosting spices into our diets right now more than ever – and this is a tummy pleasing way to do it, that’s for sure.
If you have leftovers, store them in an airtight container in the fridge for up to 4 days.
For you meal preppers out there – this curry can be frozen in an airtight container or containers to enjoy whenever you please.
THIS IS A GOODIE!
But don’t take my word for it – try our favourite Chicken Chickpea Coconut Curry soon, and be sure to let me know what you think of it in the comments!!
I can’t wait for you and your family to try this easy recipe!
A simple, rich, flavourful and healthy curry with a thick coconut sauce that can be thrown together with mostly pantry staples, and easily turned into a vegan meal by omitting the chicken.
- 2 tbsp coconut oil
- 1 brown onion , finely chopped
- 3 cloves garlic , finely chopped
- 2 tsp turmeric
- 1 tsp ginger
- 1/2 tsp cayenne pepper , use more to taste
- 2 tbsp curry powder , I use mild and spicy
- 2 tsp mixed herbs
- 50 g tomato paste
- 400 g can diced tomato
- 1 1/2 cups (300ml) coconut milk
- 3 large potatoes , diced (skins on)
- 2 carrots , diced
- 4 deboned chicken breasts , diced into cubes
- 400 g can chickpeas , drained and rinsed
- Salt and pepper , to taste
In a large saucepan, heat the coconut oil. Add the onions and cook until browning on the edges, add garlic and cook for 1 – 2 minutes. Stir in the turmeric, ginger, cayenne pepper, curry powder and mixed herbs and cook, stirring, for 1 minute.
Now stir in the tomato paste and canned diced tomato and cook, stirring, for 2 minutes. Pour in the coconut milk and add the potatoes and carrots. Turn the heat down to a vigorous simmer and allow to cook for 20 – 30 minutes or until the veggies are tender and the sauce is thick.
Turn the heat down to low and stir in the chicken, gently simmer for 12 – 15 minutes until the chicken is cooked through. Be careful not to overcook as the chicken can become tough. Stir in the chickpeas, season with salt and pepper to taste and serve over rice or with wraps or naan bread. ENJOY!
Notes: You can make this curry with pretty much any veggies that you have on hand – like butternut, sweet potato, cauliflower etc…Get creative with it!!