Pantry Saver Chicken and Chickpea Curry

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup chicken broth
• 1/2 cup coconut milk
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add onion and cook until softened, about 5 minutes.
3. 3 Stir in garlic, ginger, cumin, coriander, and turmeric, cooking for another minute.
4. 4 Add diced tomatoes and bring to a simmer.
5. 5 Toss in the chicken pieces and cook until they begin to brown.
6. 6 Stir in the chickpeas and chicken broth, then cover and let simmer for 20 minutes.
7. 7 Stir in coconut milk and season with salt and pepper to taste.
8. 8 Simmer uncovered for an additional 5 minutes until slightly thickened.
9. 9 Serve hot, garnished with fresh cilantro.

Equipment

• Large skillet

Variations

• Add spinach for a greener curry.
• Substitute chicken with tofu for a vegetarian option.

Substitutions

• If coconut milk is unavailable, use a creamy almond milk as an alternative.
• Substitute fresh ginger with 1 teaspoon of ground ginger.

Pairings

• Basmati rice
• Naan bread
• Cucumber raita

Nutrition

Tips

• For extra heat, add a pinch of cayenne pepper with the spices.
• This curry tastes even better the next day as the flavors meld together.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with steamed basmati rice and a side of naan bread.
• Pairs well with a cooling cucumber raita.

FAQ