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.
Ingredients
- 1 C uncooked forbidden rice or rice of choice
- 1 medium yellow onion thinly sliced
- 2 Tbsp 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 Tbsp 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
Calories: 944kcalCarbohydrates: 66gProtein: 44gFat: 60gSaturated Fat: 44gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 73mgSodium: 473mgPotassium: 1461mgFiber: 14gSugar: 5gVitamin A: 2433IUVitamin C: 48mgCalcium: 122mgIron: 7mg
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