Description
A creamy, comforting chicken curry made with chickpeas, vegetables, and coconut milk, all simmered together in one skillet for an easy and nourishing meal.
Ingredients
1 pound boneless, skinless chicken breast, cut into bite-size pieces
1 tablespoon olive oil or avocado oil, divided
1/2 medium yellow onion, diced
1 medium red bell pepper, diced
2 garlic cloves, minced
1 can (15 ounces) fire-roasted diced tomatoes
1 can (14 ounces) full-fat coconut milk
1 can (15 ounces) chickpeas, drained and rinsed
1 bag (12 ounces) frozen cauliflower florets
2 tablespoons curry powder
1/2 teaspoon ground turmeric
1/4 teaspoon dried ginger, or 1 teaspoon fresh ginger, peeled and grated
1/2 teaspoon fine salt
Pinch of black pepper
3 ounces fresh baby spinach
Optional for serving:
Chopped fresh cilantro
Steamed rice
Lime wedges
Instructions
1. Heat a large skillet over medium-high heat. Add 2 teaspoons of the oil.
2. Add the chicken pieces and cook for 5 to 6 minutes, stirring occasionally, until nearly cooked through. Transfer the chicken to a plate.
3. Add the remaining 1 teaspoon oil to the skillet. Stir in the onion and red bell pepper, and cook for about 5 minutes until they begin to soften.
4. Add the garlic and cook for 1 more minute, until fragrant.
5. Return the chicken to the skillet. Add the diced tomatoes with their juices, coconut milk, chickpeas, cauliflower, curry powder, turmeric, ginger, salt, and black pepper.
6. Stir everything together and bring to a gentle boil.
7. Lower the heat, cover, and simmer for 10 minutes, stirring once or twice.
8. Remove the lid and stir in the spinach. Cook for 2 to 3 minutes, until the spinach wilts.
9. Serve warm with rice, cilantro, and lime wedges if desired.
Notes
Use full-fat coconut milk for the creamiest texture.
This curry stores well in the refrigerator for up to 4 days.
Add a squeeze of lime before serving to brighten the flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: One-Pot & Easy Meals
- Method: Skillet
- Cuisine: Indian-Inspired