Coconut Curry Chicken with Chickpeas and Cauliflower

Get ready to transport your taste buds to the exotic flavors of the East with this Coconut Curry Chicken recipe! This delightful dish combines tender chicken pieces with protein-packed chickpeas, vibrant cauliflower, and a rich, creamy coconut curry sauce that will tantalize your senses. Fragrant spices like cumin, coriander, and turmeric come together in perfect harmony, creating a flavor explosion in every bite. It’s a comforting and satisfying meal that’s sure to become a family favorite!


  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 small head of cauliflower, cut into florets
  • 1 onion, diced
  • 3 cloves of garlic, minced
  • 1 (13.5 oz) can coconut milk
  • 1 cup chicken broth
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon grated ginger (or 1/2 teaspoon ground ginger)
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 2 tablespoons fresh cilantro, chopped (for garnish)
  • Cooked rice or naan bread (for serving)


  1. In a large skillet or Dutch oven, heat a tablespoon of oil over medium-high heat. Add the diced onion and minced garlic, and sauté for 2-3 minutes until fragrant and softened.
  2. Add the chicken pieces to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned but not fully cooked through.
  3. Stir in the curry powdercumincorianderturmericginger, salt, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, to allow the spices to bloom and release their aroma.
  4. Pour in the coconut milk and chicken broth, and add the drained chickpeas and cauliflower florets. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the chicken is cooked through and the cauliflower is tender.
  5. Remove the lid and let the curry simmer for an additional 5 minutes to allow the sauce to thicken slightly.
  6. Taste and adjust the seasoning with salt and pepper if needed.
  7. Garnish with freshly chopped cilantro and serve hot over steamed rice or with naan bread on the side.
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Coconut Curry Chicken with Chickpeas and Cauliflower

Additional Tips:

  • For a creamier texture, use an immersion blender or regular blender to partially purée the sauce after cooking.
  • Add a squeeze of fresh lime juice for a bright, tangy flavor contrast.
  • Adjust the spice level by increasing or decreasing the amount of cayenne pepper.
  • Substitute the cauliflower with other vegetables like bell peppers, zucchini, or potatoes for variety.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutritional Value:

This delicious Coconut Curry Chicken is not only bursting with flavor but also packed with nutrients. Each serving provides a good source of protein from the chicken and chickpeas, as well as fiber from the cauliflower and chickpeas. The coconut milk adds healthy fats, while the spices offer various antioxidants and potential health benefits. Overall, it’s a well-balanced and satisfying meal that can be enjoyed guilt-free!

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