Chicken and Vegetable Curry with Chickpeas

4 from 3 votes

Chicken and Vegetable Curry with Chickpeas

This easy chicken and vegetable curry with chickpeas is a delicious and healthy chicken dinner idea! Also a great meal if you're looking for what to do with leftover chicken. Delicious over rice and served with a side of naan.

Prep Time7

Cook Time23

Total Time30

Course: Mains

Cuisine: American, Indian

Servings: Servings

Calories: 944kcal

Author: Meredith

Ingredients

1 C uncooked forbidden rice or rice of choice
1 medium yellow onion thinly sliced
2 tablespoon olive oil
Pinch of salt
6 cloves garlic minced
1 lb chicken breasts cooked and seasoned, cut into bite sized pieces
1 C cooked broccoli cut into bite sized pieces
1 C cooked green peas
1, 15 oz can chickpeas drained and rinsed
19 oz coconut cream
2-3 tablespoon red curry paste
1 C spinach large stems removed and leaves torn into small pieces
Juice of 1 lime
Cilantro to top

Instructions

Cook forbidden rice (or rice of choice) per package directions
While rice is cooking, make your curry. Start by sautéing onion with olive oil and salt until translucent, about 5 minutes
Add garlic and sauté 30-60seconds until aromatic
Add chicken, broccoli, peas, chickpeas, coconut cream, and red curry paste to the pan and simmer 10-15minutes
Taste curry, adjust to taste as desired
Add spinach and wilt
Stir in juice of 1 lime
Serve over rice and garnish with cilantro

Notes

*Note: this is a great recipe to used leftover chicken in! We've made this with pulled chicken, grilled chicken, baked chicken... it all works just fine.

*Make this vegetarian and vegan by removing the chicken from this recipe. If you decide to remove the chicken from this recipe, I would recommend that you add another plant based protein, such as crispy tofu or additional chickpeas, to bump up the protein.

Nutrition