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Coconut Chicken & Chickpea Curry with Garlic Naan

Coconut Chicken & Chickpea Curry with Garlic Naan
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Coconut Chicken & Chickpea Curry with Garlic Naan is a comforting and flavorful dish that seamlessly blends the creamy richness of coconut milk with the heartiness of chickpeas and tender chicken. This quick and easy recipe is perfect for busy weeknights or special occasions, making it a beloved choice for family dinners. The aromatic spices infuse each bite with warmth and depth, while the homemade garlic naan elevates the meal to a delightful experience. Serve this dish over fluffy rice or in wraps for a versatile dining option that will impress your guests and please your palate.

Ingredients

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  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 tbsp coconut oil or vegetable oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tsp curry powder
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • Coconut milk (approximately one can)

Instructions

  1. Prepare all ingredients: chop the onion, mince the garlic, grate the ginger, and cut chicken into bite-sized pieces.
  2. In a cast iron skillet or sauté pan, heat coconut oil over medium heat. Sauté onions until translucent (about 5 minutes).
  3. Add minced garlic and grated ginger; cook for another minute until fragrant.
  4. Add chicken thighs; brown on all sides (about 5–7 minutes).
  5. Stir in spices (curry powder, cumin, turmeric) to coat the chicken evenly.
  6. Fold in chickpeas and mix well.
  7. Pour in enough coconut milk to cover chicken mixture; bring to a gentle simmer. Cook for 15–20 minutes until chicken is fully cooked.
  8. Serve hot with garlic naan or your choice of side.

Nutrition

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