Coconut Curry Chicken with Chickpeas
with Dark Meat Chicken, Basmati Rice & Yogurt
Coconut Curry Chicken with Chickpeas
Tender dark meat chicken and chickpeas simmer in a fragrant coconut curry, served over fluffy basmati rice with a cool yogurt finish.
Ingredients
For 2 servings
- ½ cup Basmati Rice
- 1 unit Bell Pepper
- 1 unit Chickpeas
- ¼ ounce Cilantro
- 1 unit Coconut Milk
- 1 tablespoon Curry Powder
- 10 ounce Diced Skinless Dark Meat Chicken
- 1 teaspoon Garam Masala
- 1 clove Garlic
- 1 unit Onion
- 1 teaspoon Paprika
- 1 unit Tomato Paste
- 1 unit Veggie Stock Concentrate
- 2 tablespoon Yogurt
Additional Ingredients
- Butter
- Cooking Oil
- Pepper
- Salt
- Sugar
Indian
PDF
DifficultyEasy
Prep Time10m
Total Time30m
Calories980
Protein44g
Carbs94g
Fat43g
Tags:
Protein SmartFiber SmartMass Gain Friendly
⚠️Allergens:
🥛MilkSwaps and substitutions
For a dairy-free version, skip the yogurt or use a plain coconut-based alternative. To make it vegetarian, replace the chicken with extra chickpeas or diced tofu; the coconut milk keeps the dish rich and satisfying.
What to serve with it
Serve with warm naan or roti to scoop up the curry, plus a crisp cucumber salad to balance the richness. A simple lime wedge and extra herbs on the side add brightness, and roasted vegetables work well if you want more volume.
