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Overhead view cast iron skillet filled with chicken curry with chickpeas, cauliflower and spinach.
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Chicken and Chickpea Curry

An easy one-skillet dinner that’s ready in 30 minutes and full of those warming spices and coconut flavor you love in a curry recipe. Featuring chicken, chickpeas, and colorful veggies for great texture, plenty of protein, and out-of-this-world flavor. 

Prep: 10 minsCook: 20 minsTotal: 30 mins
Servings: 6 servings 1x

Ingredients

  • 1 lb. boneless skinless chicken breast, cut into bite-sized cubes
  • 1 tablespoon olive oil or avocado oil, divided
  • ½ medium onion, diced
  • 1 medium red bell pepper, diced
  • 2 garlic cloves, minced
  • 1 (15-ounce) fire-roasted diced tomatoes
  • 1 (14-ounce) can full-fat coconut milk
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 (12-ounce) bag frozen cauliflower florets
  • 2 tablespoons curry powder
  • ½ teaspoon ground turmeric
  • ¼ teaspoon dried ginger (or 1 teaspoon fresh peeled ginger, grated or finely minced)
  • ½ teaspoon fine salt
  • Pinch of black pepper
  • 2 large handfuls fresh baby spinach (about 3 ounces)

Optional for serving:

  • Chopped fresh cilantro, steamed rice, and lime wedges

Instructions

  1. Place a large skillet over medium-high heat. Add 2 teaspoons of oil and swirl to coat. Add the chicken and cook, 5-6 minutes, until almost cooked through, stirring occasionally.
  2. Remove the chicken to a clean plate and set aside. 
  3. To the pan, add the remaining 1 teaspoon of oil to the skillet and swirl to coat. Add the onions and peppers and cook for 5 minutes or until the onions start to soften, stirring occasionally. Add the garlic and continue cooking for 1 minute or until fragrant.
  4. Add the cooked chicken back to the pan along with the tomatoes (and their juice), coconut milk, drained chickpeas, frozen cauliflower, curry powder, turmeric, ginger, salt, and pepper. Stir to combine. Bring just to a boil. Reduce the heat, cover, and simmer for 10 minutes, stirring once or twice.
  5. Remove the lid from the skillet and add the spinach. Stir and allow the spinach to wilt, 2-3 minutes, then serve over steamed rice with chopped cilantro and lime wedges.

Notes

If desired, you could use light canned coconut milk to reduce some fat. The below nutrition analysis reflects this recipe made with full-fat coconut milk. The nutrition analysis when made with light coconut milk is as follows (per 1/6th of the recipe): 306 calories, 11 g total fat (5 g sat fat), 569 mg sodium, 29 g carb (9 g fiber, 10 g sugar), 44 mg cholesterol, 26 g protein

Nutrition Information

  • Serving Size: 1/6 of the recipe
  • Calories: 375
  • Fat: 17 g
  • (Sat Fat: 11 g)
  • Sodium: 585 mg
  • Carbohydrate: 29 g
  • (Fiber: 9 g
  • Sugar: 10 g)
  • Protein: 26 g
  • Cholesterol: 44 mg

Dietary

Dairy-FreeEgg-FreeGluten-freeNut-freePaleo
© The Real Food Dietitians
Recipe By: Jess Beacom

Find it online: https://therealfooddietitians.com/chicken-and-chickpea-curry/