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The ingredients needed to cook Chicken Chickpea Coconut Curry:
- Get 1 Lb. of Chicken Thighs, Trimmed And Cut Into 1 Inch Pieces.
- Prepare 1/2 Cup of Corn Starch.
- You need 1 of teaspoon- Salt -First.
- Take 1 teaspoon of Curry Powder -First.
- Prepare 3 tablespoon of Oil- First.
- Get 1 tablespoon of Oil- Second.
- You need 1/2 of Onion, Chopped.
- Use 1/2 of Red Bell Pepper – Diced.
- Use 1/2 of Green Bell Pepper Diced.
- Take 1 of Tomato -Diced.
- Prepare 1 of Jalapeno-Diced (If you want more spice add the seeds:).
- You need 4 Cloves of Garlic, Chopped- Fine.
- Provide 2 teaspoon of Garam Masala.
- Provide 1 1/2 teaspoon of Salt- Second.
- Prepare 1-1 1/2 teaspoon of Curry Powder- Second.
- Get 1/2-1 teaspoon of Chili Powder.
- Get 14 of -Oz. Coconut Milk.
- You need 6 of -Oz. Tomato Paste.
- Prepare 16 of -Oz. Chickpeas, Drained And Rinsed.
- Get 1 cup of Chicken stock.
- Use 1/3 C. of Chopped Fresh Cilantro – Lightly Chopped Just Before Adding Them- No Stems.
- Take 2 C. of 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..
- 2. 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..
- 3. 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.
- 4. 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..
- 6. Sprinkle in the lightly chopped cilantro just before service with rice..
- 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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