Green Chickpea Chicken Coconut Curry is bursting with spice, and the flavors of curry, kale, chicken and chickpeas are a wonderful combination.
My parents are from Trinidad, so growing up I ate a lot of curry. Most of the time it was curry chicken, one of my mom’s staple dishes. It was one of the first things I learned to make when I moved into an apartment my senior year of college; to this day it is one of my all-time favorites. I don’t make curry very often, because it is potent and the house will smell. My friend Dale is a realtor, and says the hardest homes to sell are those owned by Indians, unless they’re selling to other Indians. The scent of curry will eventually literally seep into the floors and walls, and it is extremely difficult to eliminate.
Until very recently, curry chicken was the only curry dish I made. I honestly don’t know why I limited myself so much, because there are dozens of recipes using different types of curry. And maybe that’s it…I was so stuck on my mom’s curry, which is just a good packaged type. I think I was hesitant to branch out and try different types of curry. I finally started looking at more recipes, and found a very delicious Thai Shrimp Soup, but I still wanted to expand further. It was during a meal planning Sunday afternoon that I came across Green Chickpea Chicken Coconut Curry.
What a wonderful dish. Spicy, but also a great depth of flavor. You have complete control over the amount of spice, by adding more or less of the green curry paste. The first time I made this dish, I had prepared Basmati rice to serve with it. I’m very glad I did, since I went overboard on the curry and my mouth was on fire after one bite. The rice does a wonderful job of toning down the spice. I also had a lot more broth on my first attempt, and the rice soaked up the broth as well.
The recipe calls for swiss chard, but I’ve never been a fan. To me, it is much too big of a bite. Kale, on the other hand, is one of my favorite green leafy vegetables, so that is what I use in this dish. I always use chicken legs or thighs, regardless of what the recipe calls for. Dark meat is higher in fat, but that’s well worth it for meat that is more tender and flavorful.
I’m a huge fan of this Green Chickpea Chicken Coconut Curry, and it will stay on my regular recipe rotation.
- 1/2 cup Basmati rice
- 2 Tablespoons olive oil
- 2 boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup yellow onion, cut into 1/2" slices
- 2 cloves roasted garlic
- 1/2 Tablespoon margarine
- 1 1/2 Tablespoons green curry paste
- 1 Tablespoon chili paste
- 1 teaspoon salt
- 1/2 teaspoon ground ginger
- 1 cup light coconut milk
- 1 cups water
- 1/2 cup chickpeas, dry or canned
- 2 cups kale, ribs removed, chopped, rinsed
- Cook rice according to package directions
- DRY CHICKPEAS: soak overnight in water. When ready to prepare, add chickpeas and water to pressure cooker, and cook over medium-high heat for 12-15 minutes. Chickpeas should still have some resistance to the bite.
- CANNED CHICKPEAS: rinse thoroughly
- In skillet over medium-low heat, melt margarine
- Add onions and a pinch of salt. Cook slowly, stirring occasionally, until onions are soft and golden brown.
- Heat olive oil in large, heavy bottomed pot over medium heat
- Add chicken and cook for 5-6 minutes, until almost cooked through
- Add roasted garlic and onions, and cook for 2-3 minutes
- Add curry paste, chili paste, salt, ginger, coconut milk, and 1/2 cup of water.
- Bring mixture to a boil, then add in additional 1/2 cup of water
- Bring mixture back to a boil, add chickpeas and simmer for approximately 15 minutes
- Add kale, and simmer for 10-15 minutes
- Serve over Basmati rice
Nutrition Information:Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
Adapted from The Crepes of Wrath