Coconut Curry Chicken With Chickpeas And Cauliflower

Cozy up with a flavorful and nutritious meal that’s packed with protein and fiber.

This Coconut Curry Chicken with Chickpeas and Cauliflower is a vibrant and aromatic dish that’s made with a blend of warming spices, tender chicken, and nutritious veggies.

A hearty, comforting meal that’s perfect for a chilly evening.

Ready Time

40 mins

Yields

7 servings

Ingredients

For the curry paste:
1 1/2 teaspoons ground cumin
1 1/2 teaspoons smoked paprika
1 teaspoon turmeric
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cloves garlic minced
1 small piece of fresh ginger, peeled and grated
2 tablespoons coconut oil
For the chicken:
1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
1/2 teaspoon salt
1/4 teaspoon black pepper
For the curry sauce:
1 can (14 oz) diced tomatoes
1 cup coconut milk
1 cup chicken broth
1/4 cup water
2 tablespoons tomato paste
For the vegetables:
1 head of cauliflower, broken into florets
1 can (15 oz) chickpeas, drained and rinsed
2 tablespoons chopped fresh cilantro for garnish

Instructions

In a blender or food processor, combine cumin, smoked paprika, turmeric, coriander, cayenne pepper, salt, and black pepper.

Blend until smooth.

Add garlic and ginger, and blend until well combined.

With the blender or food processor running, slowly pour in coconut oil, and blend until a smooth paste forms.

In a large bowl, combine chicken, salt, and black pepper.

Toss to coat.

Let marinate for at least 30 minutes, or up to 2 hours in the refrigerator.

In a large Dutch oven or heavy pot, heat 1 tablespoon of coconut oil over medium-high heat.

Remove chicken from marinade, letting any excess liquid drip off.

Add chicken to the pot, and cook until browned on all sides, about 6-8 minutes.

Remove chicken from pot, and set aside.

Add the remaining 1 tablespoon of coconut oil to the pot.

Add the curry paste, and cook for 1-2 minutes, stirring constantly, until fragrant.

Add diced tomatoes, coconut milk, chicken broth, and water to the pot.

Stir to combine.

Bring to a simmer.

Add the chicken back to the pot, and cook, uncovered, for 10-12 minutes, or until chicken is cooked through.

Add cauliflower to the pot, and continue to cook for an additional 5 minutes, or until cauliflower is tender.

Stir in chickpeas, and cook for an additional 2 minutes, or until heated through.

Taste and adjust seasoning as needed.

Garnish with chopped cilantro, and serve hot.

Notes

Use fresh and high-quality spices for the curry paste, as it makes a big difference in flavor. If using smoked paprika, feel free to reduce or omit the cayenne pepper for a milder flavor.

Marinating the chicken for at least 30 minutes will help the flavors penetrate deeper and result in tender and juicy meat.

You can also marinate it overnight in the refrigerator for an even stronger flavor. For the curry sauce, you can adjust the amount of chicken broth and water to achieve the desired consistency.

If you prefer a thicker sauce, reduce the amount of liquid or simmer for a longer time.

If you want a spicier curry, add more cayenne pepper or use hot sauce to taste. For a creamier sauce, add more coconut milk.

You can serve this curry over rice, with naan, or with some crusty bread.

It’s a very versatile dish that can be customized to your taste preferences. This recipe makes 7 generous servings, so feel free to adjust the ingredient quantities based on the number of people you’re serving.

Don’t forget to garnish with fresh cilantro for a pop of color and freshness.

Enjoy!