Curry Chicken and Chickpeas Done In The Oven

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: heavy cream

Light coconut milk reduces calories while maintaining creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based protein option.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is often less expensive and has a longer shelf life.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley and green onions are more accessible herbs.

Heat vegetable oil in a large skillet over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and grated ginger; cook for 1-2 minutes until fragrant.

Add chicken pieces and cook until browned on all sides, about 5-7 minutes.

Sprinkle curry powder, cumin, coriander, and turmeric over the chicken; stir to coat evenly.

Pour in coconut milk and bring to a simmer.

Add drained chickpeas and season with salt and black pepper; cook for 10-15 minutes until chicken is cooked through.

Stir in fresh spinach and cook until wilted, about 2-3 minutes.

Remove from heat and stir in chopped cilantro and lime juice.

Serve hot over rice or with naan.

Cooking Techniques

Spice Level: