Description
Coconut Chicken & Chickpea Curry with Garlic Naan is a delightful dish that combines tender chicken, hearty chickpeas, and a creamy coconut sauce. This aromatic curry is perfect for weeknight dinners or special occasions. The accompanying garlic naan not only enhances its comforting textures but also makes it easy to scoop up every last bit of the delicious sauce. With its rich flavors and nutritious ingredients, this meal is both satisfying and memorable.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp coconut oil or vegetable oil
- 2 tsp curry powder
- 1 tsp ground cumin
- 1/2 tsp turmeric
- Coconut milk (to cover ingredients)
Instructions
- Prepare the ingredients: chop the onion, mince the garlic, grate the ginger, and cut the chicken into bite-sized pieces.
- In a large pot or Dutch oven, heat coconut oil over medium heat. Sauté chopped onion for about 5 minutes until translucent, then add minced garlic and grated ginger; cook for another minute.
- Add chicken thighs to the pot and sear until browned on all sides (about 5-7 minutes).
- Sprinkle in curry powder, ground cumin, and turmeric; stir to coat the chicken evenly. Add rinsed chickpeas.
- Pour in enough coconut milk to cover all ingredients. Bring to a gentle simmer and cook for approximately 20 minutes until chicken is fully cooked.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 380
- Sugar: 6g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 130mg