Hello! This simple curry recipe has been my go to for the past month now and I am LOVING it! It is very mild and oh-so comforting. It also freezes like a dream and is both dairy and gluten free.

The recipe below will make enough for family of 5. I like to make a big batch and freeze in lunch-size portions in my soupercubes. I love adding avocado on top to help keep me satiated all afternoon, and the cilantro really takes it to the next level. I hope you love it as much as I do!

Warming Chicken Curry

Before we begin, you need to know one more thing. Curry is a very personal dish. You can tweak this however you’d like! LOVE turmeric? Add an extra 1/2 teaspoon. Want more garam masala? Go for it! Simply use this as a starting place then make this yours. 

WARMING CHICKEN CURRY INGREDIENTS:

• Bell peppers (any colors you’d like; I prefer red, orange, and yellow)
• Diced white onion
• Avocado oil
• Chicken breasts, raw and cut into cubes (I swear by poultry scissors for this part!)
• Coconut milk
• Garbanzo beans (AKA chickpeas)
• Frozen ginger cubes (or minced fresh ginger or dry ground ginger; I really prefer to use the frozen ginger cubes or minced ginger)
• Frozen garlic cubes (or fresh minced garlic, minced garlic from a jar, garlic paste, or dried garlic)
• Curry powder
• Garam masala
• Turmeric
• Kosher salt
• Freshly ground black pepper
• Cooked basmati or jasmine rice (2-5 cups, depending if you are eating all the curry at once or planning to freeze some for later)
• Optional toppings: avocado and fresh cilantro

HOW TO MAKE WARMING CHICKEN CURRY:

• STEP 1: Start by sautéing the peppers and onion in the avocado oil for 8-10 minutes.
• STEP 2: While they sauté, prep the chicken, drain the garbanzo beans, open the coconut milk cans, and get out all the spices.

• STEP 3: Add the coconut milk and chicken.

• STEP 4: Add all the seasonings (ginger, garlic, curry powder, garam masala, turmeric, and S&P).

• STEP 5: Stir and bring to a low boil.

• STEP 6: Add garbanzo beans to the pot.

• STEP 7: Simmer for 15-20 minutes (take out a piece of chicken and check it to make sure it’s done).

• STEP 8: Serve over cooked rice and top with avocado, cilantro, and a squirt of fresh lime, if desired.

And that’s it! Takes about 30 minutes in total and I freeze the leftovers in 1- to 2-cup portions for quick lunches. The best!

Warming Chicken Curry {my favorite lunch meal!}

Recipe by KateCourse: Chicken, Freezer Friendly, Gluten Free, Suppertime, Veggies

This simple curry recipe has been my go to for the past month now and I am LOVING it! It is very mild and oh-so comforting. It also freezes like a dream and is both dairy and gluten free.

Ingredients

• 1 tablespoons avocado oil

• 3 bell peppers, diced (any color you’d like; I prefer red, orange, and yellow)

• 1 white onion, diced

• 2 cans coconut milk

• 2-3 chicken breasts, raw and cut into cubes (I swear by poultry scissors for this part!)

• 2 cans garbanzo beans, drained and rinsed

• 4 frozen ginger cubes (or use 3/4 teaspoon dry ginger)

• 4 frozen garlic cubes (or use 4 minced garlic cloves, minced garlic from a jar, garlic paste, or 1/2 teaspoon garlic powder)

• 3 teaspoons curry powder

• 1/2 teaspoon garam masala

• 1 teaspoon turmeric

• 2-3 teaspoons kosher salt (I do 3; I love salt!)

• 1 teaspoon freshly ground black pepper

• Cooked basmati or jasmine rice (2-5 cups, depending if you are eating all the curry at once or planning to freeze some for later)

• Optional toppings: avocado, fresh cilantro, lime wedges

Directions

• In a large heavy-bottomed pot or braiser, warm the oil over medium heat. Add the pepper and onion and sauté for 8-10 minutes, until soft.
• While they sauté, open the coconut milk cans, cube the chicken, drain the garbanzo beans, and get out all the spices.
• Add the coconut milk and chicken to the pot.
• Add all the seasonings (ginger, garlic, curry powder, garam masala, turmeric, S&P).
• Stir and bring to a low boil.
• Add garbanzo beans.
• Simmer uncovered for 15-20 minutes (take out a piece of chicken and check it to make sure it’s done).
• Serve over cooked rice and top with avocado, cilantro, and a wedge of lime, if desired.

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