My Chicken & Chickpea Curry recipe is a fast and flavor packed. It's made with creamy coconut milk and fragrant spices and is naturally gluten free and dairy free. This one pot curry is great for meal prep and makes a perfect easy weeknight dinner.
Season the chicken thighs generously with sea salt and black pepper.
Heat the olive oil in a large lidded saucepan.
Sauté the chicken pieces over a medium-high heat until golden - around 5 to 10 minutes. It doesn't need to be cooked through. Remove the chicken from the pan and reserve on a plate.
Sauté the diced onion in the same pan on a medium heat until soft - around 10 minutes.
Add the minced garlic and ginger and stir, cooking for a further minute.
Add the garam masala or curry powder, chili powder (if using), tomato paste, honey, canned tomatoes, chickpeas and ½ the chicken stock (add more if needed later depending on the thickness of the sauce).
Add the chicken back to the pan, season again and stir gently. Bring the sauce to a boil and turn the heat down to a simmer. Add the pan lid.
Simmer, stirring occasionally (and adding the other half cup of stock if necessary) until the chicken is fully cooked and juices run clear - around 25 minutes.
Use a spoon or a potato masher to gently break up and shred the cooked chicken.
Next stir in the coconut milk. Taste and adjust the seasoning if needed.
Finally stir in the spinach leaves until they're just wilted.
Scatter over the chopped fresh cilantro and serve with rice and naan if desired.
Nutritional information is provided as a courtesy only and should be taken as an estimate rather than a guarantee. Ingredients can vary and the Family Food Kitchen can't guarantee the accuracy of this information.