Chicken-Chickpea Curry
Tasty curry with chicken and vegetables and a spicy kick
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.