Chickpea Chicken Curry Bowl
This easy chicken and chickpea curry recipe is a healthy and delicious meal, full of lean proteins and veggies, all served over rice. A unique dinner idea that's easy to make and stores well for lunch the next day. Ready in 35 minutes.
Servings 6
Calories 714kcal
Equipment
Ingredients
- 2 tablespoon extra virgin olive oil
- 1 lb chicken breast cut into bite-sized pieces
- 1 teaspoon salt divided
- ¼ teaspoon black pepper freshly ground
- 1 small white onion chopped
- 1 red bell pepper chopped
- 2 teaspoon garlic paste (or 2 cloves fresh)
- 1 ½ tablespoon curry powder
- 14.5 oz can petite diced tomatoes
- 15.5 oz can chickpeas drained and rinsed
- 13.5 oz can unsweetened coconut milk
- 1 tablespoon garam masala
- 2 teaspoon sugar
- 3 oz baby spinach
- 1 lime
Serve with
- 2 cups cooked basmati rice
- 4 pieces naan optional
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add chicken to skillet and season with ½ teaspoon salt and ¼ teaspoon black pepper. Cook chicken for 5-7 minutes until fully cooked through. Remove the chicken from the pan and set aside.
- Add onion and red bell pepper to skillet with remaining ½ teaspoon of salt. Cook for 3-4 minutes until vegetables are just starting to soften. Add garlic and curry powder to skillet and cook for 1 more minute.
- Drain and rinse the can of chickpeas. Return cooked chicken to the pan, and add diced tomatoes and chickpeas. Bring curry to a low simmer.
- Add coconut milk and stir well until sauce is creamy. Reduce heat to medium and allow curry to simmer for 5-10 minutes until chickpeas are softened and curry has thickened slightly.
- Season curry with sugar and garam masala; stir to combine.
- Add baby spinach to the skillet. Stir spinach into the sauce until wilted.
- Stir in a squeeze of fresh lime juice and serve over warm, cooked rice.
Notes
Nutrition facts include rice but not naan.
Chicken is done when internal temp reached 165˚F.
Lemon juice can also be used in place of lime.
Nutrition
Serving: 2cups | Calories: 714kcal | Carbohydrates: 80g | Protein: 32g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 1359mg | Potassium: 962mg | Fiber: 10g | Sugar: 11g | Vitamin A: 2152IU | Vitamin C: 44mg | Calcium: 155mg | Iron: 4mg
