Chicken and Chickpea Curry Recipe | Easy Recipe

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + cornstarch

Light coconut milk reduces calories while maintaining creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based option, while chicken thighs are often less expensive.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Kale is nutrient-rich, and frozen spinach is often cheaper and convenient.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley can offer a fresh flavor, while green onions are more economical.

Heat oil in a large pot over medium heat.

Add chopped shallots and sauté until translucent.

Stir in minced garlic and ginger paste; cook until fragrant.

Add chicken pieces and cook until browned.

Add chopped tomatoes and tomato puree; stir to combine.

Pour in coconut milk and water, then bring to a simmer.

Add drained chickpeas, green chillies, and season with salt and chicken powder.

Sprinkle in curry powder, turmeric, paprika, cumin seeds, and bay leaves; stir to combine.

Cover and simmer for 15-20 minutes, stirring occasionally.

Finish with chopped coriander and garam masala before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens