Chicken Curry is common to several continents including India, Asia and the Caribbean. I would say that my favorite would be this Coconut Chicken Curry with Chickpeas. I love that it has an abundance of spices which create an incredible flavor! And of course, let’s not forget the sauce because that’s what curry is all about right? Well it’s so good, creamy and loaded with incredible flavors which is perfect for soaking up with naan bread or alongside some Basmati or Jasmine rice.
Although I’m a Chef I’m still not crazy adventurous as some would think when it comes down to different foods. I know I know crazy right? Maybe one day… haha. For example, I don’t have any desire to try oysters, but I do enjoy trying different ethnic foods. Coconut Chicken Curry with Chickpeas is not at all scary. In fact, with the coconut milk it’s actually pretty creamy and works really well with the curry.
TIPS FOR MAKING COCONUT CHICKEN CURRY WITH CHICKPEAS
- Bloom the curry- After you season and sear your chicken you want to start by letting the curry powder cook in the oil with the onions and peppers for about a minute or two, before continuing on with the recipe. This will allow the true flavor to “bloom” or come out.
- Skip the cream and go for coconut milk instead. It’s creamy like heavy cream but it’s also a lot lighter and works well with the curry.
- Be sure to use a quality “Coconut Milk” which helps to thicken this up. You know it is of quality by shaking the can and not hearing any liquid swish around.I prefer the Thai Kitchen Unsweetened coconut milk.
Coconut Chicken Curry with Chickpeas
- 1 14 oz Can of quality coconut milk (see tips above)
- 1 15.5 oz Can of chickpeas, drained and rinsed
- 2 Tablespoons Curry powder
- Kosher salt
- Black pepper
- Garlic powder
- Canola oil
- 2 lbs Chicken breast, cubed (can use any type of chicken you'd like)
- 1 Cup Chopped yellow onion
- 1/2- 1 Cup Chopped green pepper
- 1/2- 1 Cup Chicken stock
- Chop the chicken into large chunks if you're using chicken breast.
- Season the chicken with a kosher salt, black pepper, garlic powder and half of the curry seasoning.
- Chop the green peppers and yellow onions and set aside.
- Heat Canola oil in a large skillet over medium heat.
- Add the chicken and cook on both sides until cooked through. Remove from the pan.
- Add a little more oil to the pan if necessary and add the onion and green peppers and cook until the onions are translucent, and the peppers are tender.
- Add in the remaining curry powder and stir together for about 2-3 minutes.
- Add in about a ½ cup of warm chicken stock and let simmer. Can add in more if necessary.
- Add in coconut milk.
- Add chicken back to the pot and simmer.
- Once the sauce begins to thicken add in chickpeas. Enjoy!
- If need, in a small bowl, whisk together the water and cornstarch (slurry) to thicken the sauce.