Curried Chicken and Chickpeas

Packed with bold, aromatic flavors, this Curried Chicken and Chickpeas recipe is a one-pot wonder that’s perfect for weeknight dinners or meal prep. Tender, perfectly seasoned chicken thighs are simmered with protein-packed chickpeas in a rich and creamy coconut-based curry sauce, infused with fragrant spices like curry powder, cumin, and coriander. Fresh spinach and a touch of lemon juice add brightness, while a sprinkle of cilantro provides the perfect finishing touch. Serve this hearty dish over fluffy basmati rice for a comforting, restaurant-quality meal at home. Ready in just 50 minutes, this gluten-free and dairy-free curry is as nutritious as it is delicious.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 lb Boneless, skinless chicken thighs
• 1 tsp Salt
• 0.5 tsp Ground black pepper
• 2 tbsp Olive oil
• 1 medium Yellow onion, diced
• 3 Garlic cloves, minced
• 1 tbsp Fresh ginger, grated
• 1.5 tbsp Curry powder
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 1 Cinnamon stick
• 14 oz Crushed tomatoes
• 1 cup Coconut milk
• 1.5 cups Cooked chickpeas (rinsed and drained, if canned)
• 2 cups Fresh spinach
• 1 tbsp Lemon juice
• 0.25 cup Fresh cilantro, chopped
• 2 cups Cooked basmati rice (for serving)

Directions

Step 1

Cut the chicken thighs into bite-sized pieces. Season them with salt and black pepper.

Step 2

Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Step 3

Add the remaining 1 tablespoon of olive oil to the same skillet. Stir in the diced onion and cook until translucent, about 3-4 minutes.

Step 4

Add the minced garlic and grated ginger to the skillet, stirring constantly for 1 minute until fragrant.

Step 5

Stir in the curry powder, ground cumin, ground coriander, and the cinnamon stick. Cook the spices for 1-2 minutes to release their aromas.

Step 6

Pour in the crushed tomatoes and coconut milk, stirring to combine. Bring the mixture to a gentle simmer.

Step 7

Return the browned chicken to the skillet along with the chickpeas. Stir to coat everything in the sauce. Simmer for 15-20 minutes, stirring occasionally, until the chicken is cooked through and tender.

Step 8

Add the fresh spinach and stir until wilted, about 2 minutes.

Step 9

Finish the curry with a squeeze of lemon juice and a sprinkle of fresh cilantro.

Step 10

Serve the curried chicken and chickpeas over cooked basmati rice. Enjoy!

Nutrition Facts

Serving size	(2137.1g)

Amount per serving	% Daily Value*
Calories	2572.2

Total Fat 90.5g	0%
Saturated Fat 19.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 567.0mg	0%
Sodium 6451.3mg	0%
Total Carbohydrate 274.6g	0%
Dietary Fiber 40.2g	0%
Total Sugars 50.3g
Protein 167.2g	0%

Vitamin D 31.8IU	0%
Calcium 541.1mg	0%
Iron 30.0mg	0%
Potassium 3668.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.5%

Protein: 25.9%

Carbs: 42.5%