Here's how Chicken Chickpea Coconut Curry can help you in weight loss
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Chicken Chickpea Coconut Curry
Chicken Chickpea Coconut Curry

Before you jump to Chicken Chickpea Coconut Curry recipe, you may want to read this short interesting healthy tips about In This Article We’re Going To Be Checking Out The Many Benefits Of Coconut Oil.

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We hope you got insight from reading it, now let’s go back to chicken chickpea coconut curry recipe. You can cook chicken chickpea coconut curry using 22 ingredients and 6 steps. Here is how you do it.

The ingredients needed to cook Chicken Chickpea Coconut Curry:
  1. Use 1 Lb. Chicken Thighs, Trimmed And Cut Into 1 Inch Pieces
  2. Prepare 1/2 Cup Corn Starch
  3. Take 1 teaspoon- Salt -First
  4. You need 1 teaspoon Curry Powder -First
  5. Use 3 tablespoon Oil- First
  6. Provide 1 tablespoon Oil- Second
  7. Take 1/2 Onion, Chopped
  8. You need 1/2 Red Bell Pepper – Diced
  9. Get 1/2 Green Bell Pepper Diced
  10. Provide 1 Tomato -Diced
  11. Get 1 Jalapeno-Diced (If you want more spice add the seeds:)
  12. Get 4 Cloves Garlic, Chopped- Fine
  13. Provide 2 teaspoon Garam Masala
  14. You need 1 1/2 teaspoon Salt- Second
  15. Use 1-1 1/2 teaspoon Curry Powder- Second
  16. Get 1/2-1 teaspoon Chili Powder
  17. Provide 14 -Oz. Coconut Milk
  18. Prepare 6 -Oz. Tomato Paste
  19. Use 16 -Oz. Chickpeas, Drained And Rinsed
  20. You need 1 cup Chicken stock
  21. You need 1/3 C. Chopped Fresh Cilantro – Lightly Chopped Just Before Adding Them- No Stems
  22. Use 2 C. Cooked Rice, For Serving
Instructions to make Chicken Chickpea Coconut Curry:
    1. Mix the cornstarch the first salt and first curry powder together and lightly coat the diced chicken. Shake off the excess coating.
    1. In a large skillet over medium heat, add 3 tablespoon oil. Add the diced chicken thighs cook until lightly browned about 3 minutes per side, then remove chicken from pan and set aside.
    1. In the same pan Add remaining tablespoon oil, onion, red bell peppers, green bell peppers,tomato, jalapeno and garlic. Cook until they are soft, about 4 minutes
    1. Stir in Garam masala, the second salt, the second curry powder, and chili powder, then add coconut milk, tomato paste,chickpeas and chicken stock. Add the chicken back in and stir until combined and bring to a simmer for about 8-10 minutes.
    1. Sprinkle in the lightly chopped cilantro just before service with rice.
  6. Note this did not come out spicy hot so if you like fire then feel free to bump it up. This tastes really good!

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