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. Freezes like a dream and is also 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 satisfied all afternoon and the cilantro really takes it to the next level. I hope you love it as much as I do!
Before we begin, you need to know one more thing. Curry is a very personal dish. You can tweak this however you like! LOVE turmeric? Add an extra 1/2 tsp. Want more garam masala? Go for it! Simply use this as a starting place then make this yours.
Start by sautéing the peppers and onion in the avocado oil for 8-10 minutes.
While they sauté , drain the garbanzo beans and open the coconut milk cans and get out all the spices.
Add the coconut milk and chicken
Add all the seasonings (ginger, garlic, curry powder, garam masala, turmeric, S&P)
Stir and bring to a low boil
Add garbanzo beans to the pot
Simmer 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 and cilantro
And that’s it! Takes about 30 minutes in total and I freeze the leftovers in 1-2 cup portions for quick lunches. The best!
3 peppers, diced (any color you like; I prefer red, orange, and yellow)
1 white onion, diced
2 cans coconut milk
1 tbs avocado oil
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 tsp dry ginger
4 frozen garlic cubes (or use minced garlic from a jar or paste)
3 tsp curry powder
1/2 tsp garam masala
1 tsp turmeric
2-3 tsp kosher salt (I do 3; I love salt!)
1 tsp pepper
Basmati and jasmine rice (2-5 cups, depending on if you are eating all the curry at once or planning to freeze for later)
optional toppings: avocado and fresh cilantro
Mom to four wonderful little people. While they sleep, I cook.
I just took chicken out of the freezer for this tomorrow!!! Can’t wait!
This is amazing!
Full disclosure – two weeks ago I would have told you that I didn’t like curry, but I bought a Kevin’s (pre-cooked, smaller serving) thai-style coconut chicken and loved it. That started my search for a chicken curry with coconut that I could make for my family.
Of course, Kate has a recipe!
I made this as written, except I used 1 can of coconut milk and 1 can of vegetable broth based on preference. I also took the skins off the chickpeas (again based on preference).
The whole family loved it. We had it with jasmine rice. I have been enjoying the leftovers with quinoa all week long.
Will definitely be making this again!
Ah that’s so good to hear! Welcome to the curry loving life!