If you're using a rotisserie chicken that's already cooked (and you should be, since I wrote 7 Reasons Why You Should Always Have a Rotisserie Chicken In Your Fridge) you can have this Chickpea Chicken Curry Recipe on the table in 10 minutes. TEN! MINUTES! It simply involves throwing everything together in a pot (or a pan - this is flexible, guys) and warming it up. Nothing can go wrong, I promise.
What I love about this recipe is it's a no-recipe recipe - start with some coconut milk & curry powder and add anything you want. While I suggest chicken, chickpeas, spinach, and farro, there's nothing stopping you from doing tofu, quinoa, and kale. Or quinoa, farro, swiss chard, and adding in some onion. Or ....the possibilities are endless. Note: This is definitely a simplified version of curry (not claiming it's authentic by any means) but in this case, that's the point - simple. If you want to make it a bit more exciting, you can use curry paste instead of powder and sauté onion to add into the curry.
One of the best parts is this recipe almost tastes even better LEFTOVER. The curry powder infuses into the coconut milk and everything soaks up this delicious broth. You can make a big batch for the week and enjoy a healthy, filling lunch every single day.
Chickpea Chicken Curry Recipe
makes 1-2 servings
Other recipes with these ingredients: Rotisserie chicken: Middle Eastern Grain Bowls, Easy BBQ Chicken Pizza // Coconut Milk: coconut rice
Prep Time: 5 minutes
Cooking Time: 5 minutes
Total Time: 10 minutes
- 1 - 15.5 oz. can coconut milk
- 1 teaspoon curry powder (flexible, to taste)
- 1 cup shredded chicken (rotisserie recommended - Read the 7 Reasons You Should Always Have a Rotisserie Chicken to be convinced)
- 1/2 of a 15.5 oz. can chickpeas
- 1/2 cup cooked grains (farro,quinoa, etc.) Optional
- 2 cups spinach Substitute: swiss chard, kale, anything green, or another veggie - get creative!
- 1/2 teaspoon salt, to taste.
Gluten Free (If you choose to add a grain, make sure to add a gluten free one like quinoa)
Vegetarian-Friendly Add extra chickpeas, substitute tofu for chicken
Vegan-Friendly Combine dairy free & vegetarian recommendations.
MAKE THE BROTH
1. Turn on the stovetop to medium heat.
2. Add 1 can of coconut milk to a pan (any size or shape pot/pan will do as long as it can fit everything). The coconut milk may be separated in the can - use a whisk to whisk together in the pot/pan if needed.
ADD EVERYTHING, HEAT, & ENJOY
3. Add 1 teaspoon curry power (add more if desired) and mix into the coconut milk.
4. Add 1 cup of shredded chicken.
5. Add 1/2 of a 15.5 oz can of chickpeas
6. Add 1/2 cup grains (optional - I always add a 1/2 a cup of farro to mine)
7. Add 1/2 teaspoon salt, to taste. Warm ingredients until the ingredients are steaming and heated through.
7 1/2. If you would like a thicker curry, let the curry bubble and cook a bit more on medium-high heat to thicken it up.
8. Add 1 cup of spinach and stir into the curry.
Lunch Tomorrow, Storing, & Extra Ingredients
LUNCH TOMORROW - Some recipes taste better the next day, and this might be one of those recipes. The curry has time to soak into the mix-ins and the curry powder infuses into the coconut milk even more. Since this recipe makes either one really big serving or a dinner-sized and a lunch-sized serving, you'll probably be able to bring leftovers to work the next day. If you want to ensure you'll have leftovers, you can just add more chicken, chickpeas, and spinach and you'll just have a smaller stuff:broth ratio.
STORING -Store in an airtight container and enjoy within 3-4 days. This also freezes well, since coconut milk is non-dairy. Frozen best without the spinach and added later, but it's also fine to freeze all together, too.
EXTRA INGREDIENTS - You're going to have some rotisserie chicken leftover, but this is far from a bad thing - find out 7 Reasons Why You Should Always Have a Rotisserie Chicken in Your Fridge anyways. HINT: One of them is because you can make BBQ Chicken Pizza. You'll have 1/2 a can of chickpeas left, which freeze really easily. Or, you could toss them in a salad for lunch for extra protein - with some of the bag of spinach you'll have leftover. You could also toss your spinach in a smoothie or in your eggs at breakfast.