Chicken-Chickpea Curry

Tasty curry with chicken and vegetables and a spicy kick
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 6

Ingredients
  

  • 4 plum tomatoes chopped
  • 2 large shallots chopped
  • 2 TBS ginger squeeze tube
  • 2 TBS garlic squeeze tube
  • 2 jalapeno peppers seeded
  • 1 TBS coconut oil
  • ½ tsp turmeric
  • ½ tsp cumin
  • 1 TBS coriander
  • 1½ TBS garam masala
  • 1 tsp red chili powder
  • 1 tsp salt
  • 1 14 oz can Lite Coconut milk
  • 2 15 oz cans chickpeas drained & rinsed
  • 12 oz shredded rotisserie chicken
  • 2 cups frozen cut okra
  • 10 oz frozen chopped spinach
  • ¼ cup chopped cilantro more for garnish

Instructions
 

  • Pulse chopped tomatoes, shallots, ginger, garlic, and jalapeno in a food processor until smooth.
  • Heat the coconut oil in a large deep skillet over medium-high heat. Add the tomato mixture and dry spices and cook, stirring often, until darkened and paste-like ~10-12 mins.
  • Add coconut milk and bring to a simmer. Add the chickpeas and cook, stirring often, until the sauce thickens slightly, 8-10 mins.
  • Microwave frozen spinach in for ~6 min.
  • Stir in the chicken, frozen okra, spinach and cilantro. Cook, stirring gently, until the okra is crisp-tender, 2-3 min.
  • Serve in bowls with naan bread and garnish with cilantro.