Chicken Coconut Curry

April 12th, 2013

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Nothing warms you on a cold rainy day like a comforting chicken curry.  Not only will this dish fill your kitchen with a wonderful aroma, it is is full of exotic flavors, simple to make and packed with nutrients.  I used freshly ground spices from The Savory Spice Shop and served it over Trader Joe’s Harvest Grain Blend (Israeli couscous, orzo, split dried garbanzo beans, and red quinoa)…it was delicious.  ENJOY!!
Chicken Coconut Curry

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 5 cloves garlic, minced
  • 1/2 teaspoon cumin
  • 1-1/2 teaspoons garam masala
  • 2 teaspoons curry powder
  • 3 large chicken breasts (about 1.5 punds) cut into 1-2 inch pieces
  • 15 grape tomatoes cut into quarters
  • 2 tablespoons fresh cilantro, chopped
  • 1/2 cup light coconut milk
  • 3/4 cup water
  • 1 cup chickpeas
  • black pepper and kosher salt to taste

Heat the olive oil in a large sauté pan over medium heat. When oil is hot add onion and sauté for 5 minutes.  Add garlic and sauté 1 minute. Add cumin, garam masala and curry powder and mix well. Place chicken in the pan and season with salt. Mix together with the spices and brown all over about 5 minutes

Add tomatoes, cilantro, water, and coconut milk and mix to combine.   cover pan and simmer on low until chicken is cooked through, about 20 minutes. Add chickpeas and simmer, covered an additional 5-10 minutes.  Add salt and pepper to taste.

Serve over quinoa and enjoy!

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