Inspired by traditional Indian cooking, this creamy coconut curry combines tender chicken, hearty chickpeas, and colorful vegetables with warming, antioxidant-rich spices. A comforting, flavorful meal packed with protein, fiber, and nourishing goodness.
MAKES
6 SERVINGS
QUICK RECIPE OVERVIEW
Why you’ll love it
A complete, satisfying one-pan meal with protein, fiber-rich chickpeas, and plenty of vegetables. Perfect for meal prep, with leftovers that taste even better the next day.
What Makes It So Flavorful?
Garam masala, curry powder, cumin, fresh ginger, and garlic bring warmth and depth, while coconut milk creates a silky sauce balanced by fresh lime and cilantro.
Helpful Tips
Cut the chicken into evenly sized pieces for consistent cooking, and keep the curry at a gentle simmer to maintain tender, juicy chicken. Let the sauce reduce uncovered for a thicker consistency.
Coconut Chicken & Chickpea Curry
CREAMY · WARMING · AROMATIC
6 SERVINGS | PREP 15-20 MINUTES | COOK 25-30 MINUTES
Ingredients:
Chicken, Vegetables & Chickpeas
1 tablespoon coconut oil or avocado oil
About 2 boneless skinless chicken breasts, cut into 1-inch pieces
1 medium yellow onion, diced
1 red bell pepper, diced
1 large carrot, diced
4 garlic cloves, minced
1 tablespoon freshly grated ginger
3 cups cauliflower florets, cut into bite-sized pieces
2 cans (15 ounces each) chickpeas, drained and rinsed
½ cup frozen peas
Spices
1 tablespoon curry powder
1 teaspoon garam masala
1 teaspoon ground cumin
½ teaspoon ground turmeric
¾ teaspoon fine sea salt, or to taste
Creamy Coconut Sauce
1 can (13.5 ounces) unsweetened full-fat coconut milk
½ cup low-sodium chicken broth, plus more as needed
2 tablespoons fresh lime juice
For Serving
Fresh cilantro, chopped
Lime wedges
Cooked basmati rice, brown rice, or quinoa
Method:
Sauté the vegetables. Heat the oil in a large, deep skillet or Dutch oven over medium heat. Add the onion, bell pepper, and carrot. Cook for 5–6 minutes, stirring occasionally, until beginning to soften.
Add the chicken. Add the chicken pieces and cook for 3–4 minutes, stirring occasionally, until the outside turns opaque. The chicken will finish cooking in the sauce.
Add the aromatics and spices. Stir in the garlic and ginger and cook for 1 minute. Add the curry powder, garam masala, cumin, turmeric, and salt. Stir for another 30 seconds to release their flavors.
Build the curry. Add the cauliflower, chickpeas, coconut milk, and chicken broth. Stir gently to combine and bring to a gentle simmer.
Simmer. Reduce the heat to medium-low and simmer uncovered for 12–15 minutes, stirring occasionally, until the cauliflower is tender, the sauce has thickened slightly, and the chicken reaches an internal temperature of 165°F.
Finish with freshness. Stir in the frozen peas and cook for another 2–3 minutes. Remove from the heat and add the fresh lime juice. Taste and adjust the seasoning.
Serve. Spoon the curry over warm rice or quinoa and garnish with fresh cilantro and lime wedges.
Recipe Notes
For Extra-Tender Chicken: Boneless, skinless chicken thighs are a delicious alternative to chicken breasts. Keep the sauce at a gentle simmer rather than a rapid boil to prevent the chicken from becoming tough.
Make It Creamier: Full-fat coconut milk creates a richer, silkier sauce. For a thicker curry, gently simmer uncovered a few additional minutes, or mash a small spoonful of chickpeas into the sauce.
Adjust the Heat: Add a pinch of cayenne pepper or red pepper flakes for extra warmth.
Vegetable Variations: Stir in baby spinach during the final 2 minutes, or substitute broccoli for the cauliflower.
Storage: Refrigerate in an airtight container for 3–4 days or freeze for up to 3 months. Reheat gently with a splash of broth to loosen the sauce.
Meal Prep Tip: Prepare the curry and grains separately for easy lunches or dinners throughout the week.
Nutrition Tip: Pairing chicken with chickpeas provides a combination of complete protein and fiber, helping make this curry a filling, balanced meal. Brown rice or quinoa and a generous serving of vegetables round out the plate.
