Chicken Chickpea Coconut Curry - This would be great as a vegetarian dish swapping out your favorite veggies for the chicken.
Chickpea Coconut Curry | The Tastiest Recipe by Chef Jack Ovens
Ingredients
4-6 servings
- 1 Lb. Chicken Thighs, Trimmed And Cut Into 1 Inch Pieces
- 1/2 Cup Corn Starch
- 1 teaspoon- Salt -First
- 1 teaspoon Curry Powder -First
- 3 tablespoon Oil- First
- 1 tablespoon Oil- Second
- 1/2 Onion, Chopped
- 1/2 Red Bell Pepper – Diced
- 1/2 Green Bell Pepper Diced
- 1 Tomato -Diced
- 1 Jalapeno-Diced (If you want more spice add the seeds:)
- 4 Cloves Garlic, Chopped- Fine
- 2 teaspoon Garam Masala
- 1 1/2 teaspoon Salt- Second
- 1-1 1/2 teaspoon Curry Powder- Second
- 1/2-1 teaspoon Chili Powder
- 14 -Oz. Coconut Milk
- 6 -Oz. Tomato Paste
- 16 -Oz. Chickpeas, Drained And Rinsed
- 1 cup Chicken stock
- 1/3 C. Chopped Fresh Cilantro – Lightly Chopped Just Before Adding Them- No Stems
- 2 C. Cooked Rice, For Serving
Steps / How to Make
1. Mix the cornstarch the first salt and first curry powder together and lightly coat the diced chicken. Shake off the excess coating.
2. In a large skillet over medium heat, add 3 tablespoon oil. Add the diced chicken thighs cook until lightly browned about 3 minutes per side, then remove chicken from pan and set aside.
3. In the same pan Add remaining tablespoon oil, onion, red bell peppers, green bell peppers,tomato, jalapeno and garlic. Cook until they are soft, about 4 minutes
4. Stir in Garam masala, the second salt, the second curry powder, and chili powder, then add coconut milk, tomato paste,chickpeas and chicken stock. Add the chicken back in and stir until combined and bring to a simmer for about 8-10 minutes.
6. Sprinkle in the lightly chopped cilantro just before service with rice.
Note this did not come out spicy hot so if you like fire then feel free to bump it up. This tastes really good!
Best Content: