Spicy Chicken Chickpea Curry: A Flavorful and Easy Meal

Are you looking for a delicious and easy-to-make curry dish that packs a spicy punch? Look no further than this spicy chicken chickpea curry. With a perfect blend of spices, creamy coconut milk, and tender chicken and chickpeas, this curry is sure to tantalize your taste buds and leave you craving more.

Ingredients:

For the chicken: - 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces - 1 tablespoon olive oil - 1 teaspoon garam masala - 1/2 teaspoon ground cumin - 1/2 teaspoon ground coriander - 1/4 teaspoon salt - 1/4 teaspoon black pepper For the curry: - 1 tablespoon olive oil - 1 onion, chopped - 2 cloves garlic, minced - 1 serrano pepper, seeded and minced (optional, for extra heat) - 1 tablespoon grated fresh ginger - 1 tablespoon curry powder - 2 teaspoons ground cumin - 1 1/2 teaspoons ground coriander - 1/2 teaspoon ground turmeric - 1 (14-ounce) can coconut milk - 1 15-ounce can chickpeas, rinsed and drained - 1/4 cup chopped fresh cilantro

Instructions:

To prepare the chicken: 1. In a large bowl, combine the chicken with the olive oil, garam masala, cumin, coriander, salt, and black pepper. Toss to coat evenly. 2. Heat a large skillet over medium heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove from the skillet and set aside. To make the curry: 1. In the same skillet used to cook the chicken, add the olive oil. Once shimmering, add the onion and cook until softened, about 5 minutes. 2. Add the garlic, serrano pepper (if using), and ginger and cook for another minute until fragrant. 3. Stir in the curry powder, cumin, coriander, and turmeric. Cook for 1-2 minutes, or until the spices are toasted and aromatic. 4. Pour in the coconut milk and bring to a simmer. Add the chickpeas and the reserved chicken. 5. Simmer for 15-20 minutes, or until the chicken is cooked through and the curry has thickened. 6. Stir in the cilantro and serve over your favorite rice or flatbread.

Tips:

- For a milder curry, omit the serrano pepper or reduce the amount to 1/4 of a pepper. - You can use any type of boneless, skinless chicken for this recipe, such as thighs or breasts. - If you don't have coconut milk on hand, you can substitute with 1 1/2 cups of chicken or vegetable broth. - Feel free to add other vegetables to the curry, such as chopped carrots, bell peppers, or green beans. - Serve the curry with a dollop of plain yogurt or raita for a cooling contrast.

Conclusion:

This spicy chicken chickpea curry is a flavorful and easy-to-make dish that is sure to become a family favorite. With a perfect blend of spices, creamy coconut milk, and tender chicken and chickpeas, this curry is sure to tantalize your taste buds and leave you craving more. So next time you're looking for a delicious and satisfying meal, give this spicy chicken chickpea curry a try. You won't be disappointed!