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Curry Chicken & Chickpeas

Serve this curry chicken and chickpeas recipe for flavourful and filling dinner.


Succulent curried chicken with chickpeas and vegetables, simmered together to make an absolutely delicious dinner. It doesn't take long to whip up this impressively tasty dish for dinner on a busy day.


Chickpeas are wonderfully filling making them an excellent side for any main dish. They absorb flavours well and easily pair with most foods.


Feel free to add any additional vegetables to this dish. I will often add green beans, corn, green peas, sugar snap peas, whatever I have on hand. Broccoli, cauliflower, sweet bell peppers, are all excellent additions.

 

Ingredients

(Makes 6 servings)

  • 6 bone-in and skin-on chicken thighs

  • 1 tablespoon extra-virgin olive oil

  • 1 tablespoon curry powder

  • 1 teaspoon ground garam masala

  • 1 teaspoon sea salt, divided

  • 1/2 teaspoon ground black pepper

  • 1 small sweet onion, diced

  • 2 cloves garlic, minced

  • 1/2-inch piece fresh ginger, peeled and minced

  • 1, 540ml can chickpeas, drained and rinsed

  • 1/2 cup chicken stock

  • 2 cups whole cherry tomatoes

  • 1 cup baby spinach

 

Directions

In a small mixing bowl, combine the curry, garam masala, 1/2 teaspoon salt, and the ground black pepper and mix.


On a plate or platter, lay out the chicken thighs and sprinkle both sides with the spice mix to evenly coat them. Set aside the chicken and reserve any leftover spice mix.


In a deep sauté pan, or cast-iron pan, over medium-high heat, add the oil. Once the oil is shimmering, transfer in the chicken thighs, skin side down. The chicken skin will release from the pan once it is sufficiently browned. Cook for 5 minutes on each side, then return the chicken to the plate.


In the same pan add the onion and sprinkle with the remaining salt. Sauté until the onion starts to become translucent. Add the ginger and garlic and continue sautéing for an additional minute. If there is any remaining curry spice mix, add it to the pan now and mix it in. Add the drained and rinsed chickpeas to the pan and mix followed by the chicken stock.


Nestle the chicken thighs into the pan. Reduce the heat to medium/medium-low, cover and cook for 30 minutes. 10 minutes before the chicken is done, add the cherry tomatoes and spinach mixing them into the chickpeas, between the chicken, the best you can. Cover and cook until the chicken is done and the tomatoes have started to burst.


Taste to adjust for spices and serve immediately.

 
 

Nutritional Information Per Serving:

total calories = 396 | total fat = 21.6g | saturated fat = 5.82g | cholesterol = 166mg | sodium = 765.99mg | net carbohydrates = 11.34g | dietary fibre = 5.12g | sugars = 5.64g | protein = 34.98g

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