Chicken

Chicken, chickpea and coconut curry

Name: Chicken, chickpea and coconut curry recipe
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Ingredients: 2 tbs coconut oil; 600g chicken thigh fillets; 1 onion, finely chopped; 4 garlic cloves, crushed; 4cm piece (20g) ginger, finely grated; 1 tbs curry powder; 2 tbs tomato paste; 1 tsp ground turmeric; 400g can chickpeas, drained, rinsed; 400g can chopped tomatoes; 400ml can coconut milk; 2 large sprigs curry leaves, plus extra fried leaves to serve; 2 tsp fish sauce, or more to taste; Steamed rice, to serve; Lime pickle, to serve; Natural yoghurt, to serve

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by Phoebe Wood

Feb 22, 2022

Phoebe Wood's delicious chicken, chickpea and coconut curry recipe is a fantastic way to put a smile on everyone's faces.

2 tbs coconut oil
600g chicken thigh fillets
1 onion, finely chopped
4 garlic cloves, crushed
4cm piece (20g) ginger, finely grated
1 tbs curry powder
2 tbs tomato paste
1 tsp ground turmeric
400g can chickpeas, drained, rinsed
400g can chopped tomatoes
400ml can coconut milk
2 large sprigs curry leaves, plus extra fried leaves to serve
2 tsp fish sauce, or more to taste
Steamed rice, to serve
Lime pickle, to serve
Natural yoghurt, to serve

Method

1.

Heat oil in a non-stick frypan over medium heat. Season chicken and add to pan. Cook for 2-3 minutes on each side until golden. Transfer to a plate. Add onion to pan and cook, stirring regularly, for 3 minutes or until softened. Add garlic and ginger and cook for 1-2 minutes until fragrant.
2.

Stir in curry powder, tomato paste and turmeric and cook for 2 minutes or until lightly caramelised. Add chickpeas, tomatoes, coconut milk, curry leaves and 400ml water and bring to a simmer. Return chicken to pan. Return to a simmer and cook for 30 minutes or until chicken is cooked through and tender, and sauce is thick and reduced. Season with fish sauce.
3.

Serve with rice, lime pickle, yoghurt and fried curry leaves.