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Chicken Chickpea Coconut Curry
Chicken Chickpea Coconut Curry

Before you jump to Chicken Chickpea Coconut Curry recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.

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In order to see results, it is definitely not essential to drastically change your eating habits. If you would like to commit to a wholesale change, that is OK but the main thing at first is to try to make sure that you are making more healthy eating choices. As you get accustomed to the taste of these foods, you will see that you’re eating more healthily than you used to. Over time, your eating habits will change and your new eating habits will completely replace the way you ate before.

As you can see, it’s not hard to start incorporating healthy eating into your daily routine.

We hope you got insight from reading it, now let’s go back to chicken chickpea coconut curry recipe. You can have chicken chickpea coconut curry using 22 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Chicken Chickpea Coconut Curry:
  1. Provide 1 Lb. Chicken Thighs, Trimmed And Cut Into 1 Inch Pieces
  2. Provide 1/2 Cup Corn Starch
  3. Provide 1 teaspoon- Salt -First
  4. Take 1 teaspoon Curry Powder -First
  5. Provide 3 tablespoon Oil- First
  6. You need 1 tablespoon Oil- Second
  7. Take 1/2 Onion, Chopped
  8. Prepare 1/2 Red Bell Pepper – Diced
  9. Take 1/2 Green Bell Pepper Diced
  10. Get 1 Tomato -Diced
  11. Use 1 Jalapeno-Diced (If you want more spice add the seeds:)
  12. Use 4 Cloves Garlic, Chopped- Fine
  13. Prepare 2 teaspoon Garam Masala
  14. Provide 1 1/2 teaspoon Salt- Second
  15. Use 1-1 1/2 teaspoon Curry Powder- Second
  16. Get 1/2-1 teaspoon Chili Powder
  17. Provide 14 -Oz. Coconut Milk
  18. Prepare 6 -Oz. Tomato Paste
  19. Get 16 -Oz. Chickpeas, Drained And Rinsed
  20. Take 1 cup Chicken stock
  21. You need 1/3 C. Chopped Fresh Cilantro – Lightly Chopped Just Before Adding Them- No Stems
  22. Use 2 C. Cooked Rice, For Serving
Instructions to make Chicken Chickpea Coconut Curry:
    1. Mix the cornstarch the first salt and first curry powder together and lightly coat the diced chicken. Shake off the excess coating.
    1. In a large skillet over medium heat, add 3 tablespoon oil. Add the diced chicken thighs cook until lightly browned about 3 minutes per side, then remove chicken from pan and set aside.
    1. In the same pan Add remaining tablespoon oil, onion, red bell peppers, green bell peppers,tomato, jalapeno and garlic. Cook until they are soft, about 4 minutes
    1. Stir in Garam masala, the second salt, the second curry powder, and chili powder, then add coconut milk, tomato paste,chickpeas and chicken stock. Add the chicken back in and stir until combined and bring to a simmer for about 8-10 minutes.
    1. Sprinkle in the lightly chopped cilantro just before service with rice.
  6. Note this did not come out spicy hot so if you like fire then feel free to bump it up. This tastes really good!

This is a classic coconut curry with tender cauliflower and soft chickpeas thats all made in one pot and has a simple mix of spices. That sauce is super addictive and you'll love how easy it is to make. A little jar of curry paste has a permanent place in my fridge. My personal favorite brand is Maesri — they have a variety of Thai curry paste flavors, including the more commonly known red and green as well as Massaman. Canned pumpkin purée and coconut milk, heavily seasoned with curry spices and lots of fresh lime juice, make a sweet-sharp sauce for chickpeas It's a rich, creamy curry that you can eat on its own, or serve over rice or couscous If you want to incorporate more vegetables, stir in some spinach, baby.

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