Indian-Spiced Chicken & Chickpea Curry with Rice
A vibrant, medium-spiced Indian curry featuring juicy chicken, hearty chickpeas, and colorful vegetables, served over fluffy rice.
Cuisine: Indian
Cooking time: 35 minutes
Serves: 4
Ingredients
- 1.25 pounds Chicken breast or thighs
- 1.5 cups Chickpeas (canned or cooked)
- 1 medium Onion
- 3 cloves Garlic
- 1 medium Bell peppers
- 1 medium Carrots
- 1 15-ounce can Tinned tomato
- 1 13.5-ounce can Coconut milk
- 1.5 cups Rice (uncooked)
- 1 medium Lemon
- 2 tablespoons Olive oil
- 1.5 tablespoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Red pepper flakes
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
Instructions
- 1. Cook rice according to package instructions. Fluff with a fork and keep warm.
- 2. Dice chicken into 1-inch pieces. Season with half the salt and pepper.
- 3. Heat 1 tablespoon olive oil in a large skillet over medium-high. Sauté chicken until browned (not fully cooked), about 4 minutes. Remove and set aside.
- 4. Add remaining oil to the pan. Sauté diced onion, bell pepper, and carrot for 4 minutes until softened.
- 5. Add minced garlic, curry powder, cumin, coriander, and red pepper flakes. Stir for 1 minute until fragrant.
- 6. Stir in tinned tomato and coconut milk. Bring to a simmer.
- 7. Return chicken to the pan. Add chickpeas. Simmer uncovered for 10 minutes, stirring occasionally, until chicken is cooked and sauce thickens.
- 8. Squeeze in lemon juice. Adjust salt and pepper to taste.
- 9. Serve curry over rice. Garnish with extra lemon wedges if desired.
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