Spicy and flavorful chickpea and chicken curry

This chickpea and chicken curry is a delightfully aromatic and hearty dish that is perfect for a cozy dinner at home. Made with a blend of spices, tender chicken, and creamy chickpeas, this curry will surely become a family favorite. It is best served with warm basmati rice or naan bread. Give this recipe a try and enjoy the rich and vibrant flavors of this classic Indian-inspired dish.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 3 cloves of garlic, minced
• 1-inch piece of ginger, grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1 tsp ground paprika
• 1/2 tsp ground cinnamon
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 cup coconut milk
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Cooked basmati rice or naan bread, for serving

Directions

1. Heat the vegetable oil in a large skillet or pot over medium heat.
2. Add the chopped onion and cook until it becomes translucent.
3. Add the minced garlic and grated ginger to the pot. Sauté for a minute until fragrant.
4. In a small bowl, mix together the ground cumin, coriander, turmeric, paprika, cinnamon, and cayenne pepper.
5. Add the spice mixture to the pot and stir well to coat the onions, garlic, and ginger.
6. Add the chicken pieces to the pot and cook until they are browned and cooked through.
7. Pour in the diced tomatoes and coconut milk. Stir to combine.
8. Bring the curry to a simmer and let it cook for about 20 minutes, allowing the flavors to meld together.
9. Add the drained chickpeas to the pot and cook for an additional 5 minutes.
10. Season with salt and pepper, adjusting to taste.
11. Garnish the curry with fresh cilantro.
12. Serve the chickpea and chicken curry hot over basmati rice or with warm naan bread.

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