Chickpea Chicken Coconut Green Curry Recipe 425

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CHICKPEA & CHICKEN COCONUT GREEN CURRY RECIPE - (4.2/5)



Chickpea & Chicken Coconut Green Curry Recipe - (4.2/5) image

Provided by Loni

Number Of Ingredients 13

2 tablespoons olive oil
1 package chicken tenders or breasts, cut into cubes
2 shallots, thinly sliced
3 tablespoons green curry paste
1-1/2 tablespoons chili & garlic sauce
1/2 tablespoons chili powder
1 teaspoon kosher salt
1/2 teaspoon fresh ginger, grated
1 14-ounce can coconut milk
2 cups water
1 15-ounce can chickpeas, rinsed and drained
1 can sliced bamboo shoots, drained
1 bunch Swiss chard, cleaned, trimmed and thinly sliced

Steps:

  • 1. Heat olive oil in a large, heavy bottomed pot. Add in cubed chicken and cook over medium heat until almost fully cooked, about 6-7 minutes. 2. Add shallots and continue to cook until the shallots are softened, about another 5-6 minutes. 3. Add in the curry paste, chili paste, kosher salt, ginger, coconut milk, and 1 cup of water. Stir to combine, then bring to a boil. 4. Stir in the additional cup of water and bring back up to a boil, then add the drained and rinsed chickpeas and bamboo shoots and simmer for 20 minutes. 5. Add in the Swiss chard. Simmer for an additional 10-15 minutes. Taste and adjust seasonings as desired. Serve over rice or as a soup with naan to dip. Tip: When you're trimming the chard, the thicker, whiter parts are generally too tough to eat, but the smaller, more tender colored stalks and all of the leafy greens will soften as they cook.

3-MINUTE COCONUT CHICKPEA CURRY RECIPE BY TASTY



3-Minute Coconut Chickpea Curry Recipe by Tasty image

Here's what you need: coconut cream, onion powder, garlic powder, ground ginger, cayenne, ground tumeric, garam masala, ground cumin, ground coriander, kosher salt, freshly ground black pepper, chickpeas, fresh spinach, lime juice, steamed rice, fresh cilantro

Provided by Matt Ciampa

Categories     Lunch

Time 30m

Yield 2 servings

Number Of Ingredients 16

1 cup coconut cream
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon ground ginger
1 pinch of cayenne
½ teaspoon ground tumeric
¼ teaspoon garam masala
½ teaspoon ground cumin
½ teaspoon ground coriander
kosher salt, to taste
freshly ground black pepper, to taste
15 oz chickpeas, drained and rinsed
1 cup fresh spinach, chopped
½ lime juice
steamed rice, for serving
fresh cilantro, chopped, for garnish

Steps:

  • In a medium, microwave-safe bowl, mix together the coconut cream, onion powder, garlic powder, ginger, cayenne, turmeric, garam masala, cumin, coriander, salt, and pepper. Add the chickpeas and toss until well coated.
  • Cover the bowl with plastic wrap and microwave on high power for 3 minutes, until heated through.
  • Remove the bowl from the microwave, uncover, and stir in the spinach and lime juice.
  • Spoon the curry over steamed rice. Garnish with cilantro.
  • Enjoy!

Nutrition Facts : Calories 756 calories, Carbohydrate 70 grams, Fat 47 grams, Fiber 19 grams, Protein 24 grams, Sugar 68 grams

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