Description
This one-pot chicken and chickpea curry is protein-packed, hearty, and has a delicious coconut flavor. It's ready in 30 minutes and full of warming spices.
Ingredients
Scale
- 2 teaspoons coconut oil
- 1 onion, diced
- 1 tablespoon fresh ginger, minced
- 5 garlic cloves, minced
- 600g chicken breast
- 2 tablespoons curry powder
- 450g/1 lb (1 small head) cauliflower, small florets
- 400g (14 oz) can diced tomatoes
- 400 ml (14 oz) can coconut milk
- 350g (2 medium) zucchinis, cut into round chunks
- 400g (14 oz) can chickpeas, rinsed
- 1 tablespoon apple cider or white vinegar
Instructions
- In a large skillet, heat the oil over medium-high heat. Add the onion, ginger, and garlic; stir and sauté for 2-3 minutes until fragrant.
- Add the chicken and cook for 4 minutes to sear the sides, then add the curry powder. Stir for 2 minutes or until fragrant.
- Add the cauliflower, tomatoes, and coconut milk. Bring the mixture to a boil, then cover, reduce heat to a simmer, and cook for 10 minutes.
- Add the zucchini, chickpeas, and vinegar then cook for a further 6-8 minutes until tender.
- Remove from heat and serve with rice and coriander (cilantro). Enjoy!
Notes
- To Store: Keep cooled curry in an airtight container in the fridge for 3 to 4 days.
- To Freeze: Store in a freezer-safe bag or container for up to 3 months.
- To Reheat: Thaw in the fridge overnight and reheat on the stovetop or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1/4 recipe (without rice)
- Calories: 425
- Sugar: 8.4g
- Fat: 14.4g
- Saturated Fat: 7.3g
- Carbohydrates: 26.2g
- Fiber: 10.7g
- Protein: 44.1g