Chicken & Chickpea Curry

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + cornstarch

Light coconut milk reduces calories while maintaining creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu provides a plant-based protein option.

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

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

Stir in minced garlic; cook until fragrant, about 1 minute.

Add curry paste and tomato paste; toast for 1-2 minutes.

Add diced kipfilet to the pot; cook until browned on all sides, about 5-7 minutes.

Stir in drained ceekpeas and mix well with the chicken and spices.

Pour in coconut milk and water; bring to a simmer.

Season with salt, pepper, and sugar to taste; reduce heat to low.

Cover and simmer for 20-25 minutes, stirring occasionally.

Add turmeric and mushroom powder; stir to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens