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Coconut Chicken Curry with Chickpeas

topped with Yogurt & served with Basmati Rice

Coconut Chicken Curry with Chickpeas

Creamy coconut curry with tender chicken and chickpeas, finished with cool yogurt and served over fragrant basmati rice for a comforting, flavorful dinner.

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Ingredients

For 2 servings

  • ½ cup Basmati Rice
  • 1 unit Bell Pepper
  • 10 ounce Chicken Breast Strips
  • 13.4 ounce Chickpeas
  • ¼ ounce Cilantro
  • 5.07 ounce Coconut Milk
  • 1 tablespoon Curry Powder
  • 1 teaspoon Garam Masala
  • 1 clove Garlic
  • 1 teaspoon Paprika
  • 1.5 ounce Tomato Paste
  • 1 unit Veggie Stock Concentrate
  • 1 unit Yellow Onion
  • 2 tablespoon Yogurt

Additional Ingredients

  • 2 tablespoon Butter
  • 1 teaspoon Cooking Oil
  • Pepper
  • Salt
  • ½ teaspoon Sugar
Coconut Chicken Curry with Chickpeas
Indian
PDF
DifficultyEasy
Prep Time10m
Total Time30m
Calories970
Protein47g
Carbs99g
Fat42g
Tags:
Protein SmartFiber SmartMass Gain Friendly
⚠️Allergens:
🥛Milk

Swaps and substitutions

For a dairy-free version, swap the yogurt topping for coconut yogurt or omit it entirely. To keep it vegetarian, replace the chicken with more chickpeas or extra vegetables, and use a plant-based stock if needed.

What to serve with it

Serve with warm naan or flatbread to scoop up the curry, plus a crisp cucumber salad or quick pickled onions for freshness. A lime wedge and extra herbs on the side brighten the rich coconut sauce.

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