This creamy, tomato-based chicken and chickpea curry is easy to make and suitable any time of the year. Take advantage of summer and use your favorite tomatoes, or you can use canned tomatoes. If coconut cream is hard to find, substitute with sour cream. Whichever you choose, this is a delicious, protein-rich recipe you will want to turn to again and again. Enjoy the rich sauce served over steamed basmati rice, brown rice or cauliflower rice.
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons canola oil
- ½ cup yellow onion, sliced thin
- ½ teaspoon hot smoked paprika
- ¼ teaspoon turmeric
- ⅛ teaspoon red pepper flakes
- 1½ cup diced tomatoes
- 1 teaspoon sea salt
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons coconut cream
- 1 (28-ounce) can low-sodium chickpeas
- 2 tablespoons rough chopped cilantro, leaves and stalks, for garnish
Cut chicken breasts into 3 pieces. Set aside.
In heavy-bottomed, 6-quart pot or Dutch oven, warm oil over medium-high heat. When glistening, add onions and sauté until golden, about 5–7 minutes. Stir in paprika, turmeric and red pepper flakes. Sauté for 2 minutes, until fragrant. Add diced tomatoes and salt, and reduce heat to medium-low. Add chicken thighs, cover with lid and simmer for 20 minutes. Add chicken breast, cover and simmer for 10 minutes.
In small bowl, whisk 2–3 tablespoons of cooking liquid into coconut cream (or sour cream). Add to pot. Add chickpeas and stir gently to combine. Raise heat to medium. Cook, uncovered, for 10–12 minutes, or until sauce has reduced and appears thick. Garnish with cilantro. Serves 4.
A light-bodied red wine like the Yealands 2017 Pinot Noir from Marlborough, New Zealand, would mesh well with the dish’s savory spices.