Description
Creamy Chicken and Chickpea Curry with coconut milk, spinach, and red curry paste—an easy, comforting one-pot dinner.
Ingredients
Scale
- 2 tablespoons coconut oil or olive oil
- 1 lb boneless chicken breasts, cubed
- 1 large onion, chopped
- 3 tablespoons red curry paste
- 1/2 teaspoon ground ginger
- 14 oz light coconut milk
- 2 cups water
- 14 oz chickpeas, rinsed and drained
- 2 cups baby spinach
- Black pepper, to taste
Instructions
- Heat oil in a large pot or deep skillet over medium heat.
- Add chopped onion and sauté for 3–4 minutes until softened and translucent.
- Add cubed chicken and cook until lightly browned on all sides.
- Stir in red curry paste and ground ginger, cooking for 1–2 minutes until fragrant.
- Pour in coconut milk and water, stirring to combine and scrape up any bits from the bottom.
- Add chickpeas and bring the mixture to a gentle simmer.
- Reduce heat to low and simmer uncovered for about 20 minutes, stirring occasionally.
- Stir in baby spinach and cook just until wilted.
- Season with black pepper to taste and serve warm.
Notes
If the curry thickens too much, add a splash of water or broth. Taste before serving and adjust seasoning as needed.