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  • Chicken and Chickpea Curry

    2 votes
    Chicken and Chickpea Curry
    Prep: 20 min Cook: 45 min Servings: 4
    by John Spottiswood
    300 recipes
    >
    This recipe was shared with us by our good friend Marci Chan. Every dish Marci has ever made for us has been delicious, and this was not exception. We made it again last night for ourselves, and enjoyed it again so much that we had to post it. Serve with Raita or Nan if you can find it...otherwise the basmati rice will do. You may want to dial back a bit on the serrano and red pepper flakes (we halved the red pepper) if serving with kids.

    Ingredients

    • 4 1/2 cups of water
    • 2 cups Basmati rice (white or brown)
    • 4 boneless, skinless chicken thighs cut into bite sized pieces
    • salt & freshly ground pepper
    • 5 tbsp oil
    • 1 onion, diced
    • 3 cloves, minced
    • 1 serrano chili, seeded & minced
    • 1 tbsp grated ginger root
    • 1 tsp crushed red pepper flakes (1/2 tsp will be mild & nice)
    • 2 tbsp cumin
    • 1 tbsp coriander
    • 1 tbps curry powder
    • 1 cup coconut milk
    • 1 (15 oz) can garbanzo beans, drained
    • 2 tbsp lime juice
    • 1 tsp light brown sugar
    • 1/4 cup chopped cilantro

    Directions

    1. Bring 4 cups of water to boil. Add rice and simmer, cover until water is completely absorbed (about 18-20 minutes).
    2. Season chicken with salt and pepper to taste; brown in 2 tbsp oil over med-hi heat (about 5-8 minutes). Remove and set aside.
    3. Heat remaining oil in some skillet. Add onion & cook until golden (5 minutes). Add garlic, chili, ginger & pepper flakes then cook for a minute. Add cumin, coriander & curry powder then cook for another minute.
    4. Return chicken to skillet and add coconut milk, remaining half cup of water and garbanzos. Simmer until chicken is completely cooked and liquid thickens slightly (10 minutes). Stir in lime juice, brown sugar and cilantro then heat through. Taste and season with salt & pepper if necessary. Serve curry over rice.

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