Well… spring feels like an extension of winter here in Berlin right now. With those frosty temperatures, I’m not really in the mood for healthy salads to get you into shape for the beach. I’m more into warming stews or a good and spicy curry. If you season this Coconut Chickpea and Chicken Curry properly, it will definitely warm you nicely from the inside. The curry is also nice in summer – just sayin’ ;P

I am a big fan of a good (and spicy) curry. Actually – if you ask me – make it very spicy. I don’t mind sweating a little from a hot and spicy curry. I know not everybody feels the same ;P If you use curry paste (storebought or homemade) you have to be careful and maybe have to try if first so you can determine how much you need to get the right amount of heat. You don’t want anybody to cry from eating your food… happened to me once ;P If you have someone at home that can’t handle the heat it would be a pity if you cook a nice curry and then that person can’t eat it because it is too hot. The curry should taste good for everyone and you can always add some more spices when needed ;)
Curry dishes can be prepared with various ingredients. I decided to make mine with chickpeas and chicken, but you can make it with pumpkin or potatoes as well, for example. If you want to replace the protein, you can use tofu instead of the chicken to make this dish vegan very easily. If you like vegan dishes like that, you could also check out my Vegan Chickpea Tikka Masala. Also very tasty!

If you want to replace the rice you could also eat the curry with some homemade naan bread. You can find a recipe for that here.
INGREDIENTS / ZUTATEN
For the curry:
2-3 tbsp. sesame oil (plus some more if needed)
1 onion, sliced
3 garlic cloves, finely chopped
1-2 tbsp. fresh ginger, finely chopped
17.6 oz. (500g) chicken breast fillet
1 can (14 oz. /400g) chickpeas
2-3 tsp. madras curry powder
1-2 tbsp. red curry paste
1 can (14 oz. /400g) coconut milk
2-3 stalks of cilantro, chopped
2 large red bell peppers
salt, pepper
To finish:
8.8 oz. (250g) basmati rice
some chopped cilantro
some chopped peanuts or cashews (optional)
Für das Curry:
2-3 EL Sesamöl (plus ggf. etwas mehr)
1 Zwiebel, in Scheiben geschnitten
3 Knoblauchzehen, fein gehackt
1-2 EL frischer Ingwer, fein gehackt
500g Hähnchenbrustfilet
1 Dose (400g) Kichererbsen, abgetropft
2-3 TL Madras Curry Pulver
1-2 EL rote Currypaste
1 Dose (400g) Kokosmilch
2-3 Stiele Koriander, gehackt
2 große rote Paprikaschoten
Salz, Pfeffer
Sonstiges:
250g Basmati Reis
etwas gehackter Koriander
einige gehackte Erdnüsse oder Cashews (optional)


DIRECTIONS / ZUBEREITUNG
2. When ready to start cooking prepare the rice by adding water with some salt to a pot and cook the rice according to the instructions on the package. While the rice is cooking start with the curry. Keep the rice warm in case it is ready before the curry is done.
3. For the curry add the sesame oil to a large pot and heat up. Add the sliced onions, chopped garlic, and ginger and sauté until soft and fragrant. Add the chicken pieces and cook until nicely browned. Add some more oil if needed and then add the drained chickpeas and cook with the rest for a minute or so. Add the curry powder and curry paste and mix everything until well combined – let cook for 2-3 minutes and keep stirring so nothing burns. Add the coconut milk and chopped cilantro and mix to combine. Reduce the heat to medium-low and let the curry cook for about 8-10 minutes, then add the bell pepper strips and let cook 3-5 minutes more – you want the bell peppers to be cooked but not super soft. The curry should have thickened up by now – in case it is still too thin, take out 2-3 tablespoons of the liquid and mix with some cornstarch, then add that back to the pot to thicken the curry. Serve the curry with the rice and sprinkle with some chopped cilantro and chopped peanuts or cashews (optional).
2. Sobald es mit dem Kochen losgehen kann, einen Topf mit Salzwasser aufsetzen und den Reis nach Packungsanleitung zubereiten. Während der Reis köchelt, mit dem Curry beginnen. Sollte der Reis vor dem Curry fertig sein, einfach bis zum Servieren warmhalten.
3. Für das Curry das Sesamöl in einen großen Topf geben und erhitzen. Zwiebeln, Knoblauch und Ingwer dazugeben und anschwitzen. Die Hähnchenstücke dazugeben und rundum anbraten – sie sollten etwas Farbe bekommen. Bei Bedarf noch etwas Öl dazugeben. Die abgetropften Kichererbsen dazugeben und kurz mit anbraten. Currypulver und Currypaste dazugeben und gut verrühren. Für 2-3 Minuten unter ständigem rühren weiter anbraten. Die Kokosmilch und den gehackten Koriander hinzufügen und unterrühren. Die Hitzezufuhr etwas reduzieren und das Curry für etwa 8-10 Minuten köcheln lassen, dann die Paprikastreifen dazugeben und weitere 3-5 Minuten mitkochen. Die Paprikastreifen sollten noch Knack haben und nicht komplett aufgeweicht sein. Das Curry sollte inzwischen etwas eingedickt haben – falls es noch zu dünnflüssig ist, kann man 2-3 Esslöffel der Flüssigkeit herausnehmen und mit etwas Speisestärke verrühren und damit dann das Curry andicken. Den Reis mit dem Curry servieren und nach Belieben noch mit etwas gehacktem Koriander und gehackten Erdnüssen oder Cashews bestreuen (optional).

Craving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
Print
Coconut Chicken & Chickpea Curry
- Prep Time: 00:20
- Cook Time: 00:20
- Total Time: 00:40
- Yield: 4 1x
- Category: Curry
- Cuisine: India
Description
Delicious and easy to prepare curry with coconut, chickpeas, and chicken.
Ingredients
For the curry:
2–3 tbsp. sesame oil (plus some more if needed)
1 onion, sliced
3 garlic cloves, finely chopped
1–2 tbsp. fresh ginger, finely chopped
17.6 oz. (500g) chicken breast fillet
1 can (14 oz. /400g) chickpeas
2–3 tsp. madras curry powder
1–2 tbsp. red curry paste
1 can (14 oz. /400g) coconut milk
2–3 stalks of cilantro, chopped
2 large red bell peppers
salt, pepper
To finish:
8.8 oz. (250g) basmati rice
some chopped cilantro
some chopped peanuts or cashews (optional)
Instructions
1. Peel the onion, cut in half, and slice thinly. Peel the garlic and chop finely. Peel the ginger and chop finely as well. Wash and dry the bell peppers, clean out the inside and cut into thin strips. Wash and dry the chicken breast and cut into 1 inch (2,5cm) pieces. Wash and chop the cilantro. Set everything aside.
2. When ready to start cooking prepare the rice by adding water with some salt to a pot and cook the rice according to the instructions on the package. While the rice is cooking start with the curry. Keep the rice warm in case it is ready before the curry is done.
3. For the curry add the sesame oil to a large pot and heat up. Add the sliced onions, chopped garlic, and ginger and sauté until soft and fragrant. Add the chicken pieces and cook until nicely browned. Add some more oil if needed and then add the drained chickpeas and cook with the rest for a minute or so. Add the curry powder and curry paste and mix everything until well combined – let cook for 2-3 minutes and keep stirring so nothing burns. Add the coconut milk and chopped cilantro and mix to combine. Reduce the heat to medium-low and let the curry cook for about 8-10 minutes, then add the bell pepper strips and let cook 3-5 minutes more – you want the bell peppers to be cooked but not super soft. The curry should have thickened up by now – in case it is still too thin, take out 2-3 tablespoons of the liquid and mix with some cornstarch, then add that back to the pot to thicken the curry. Serve the curry with the rice and sprinkle with some chopped cilantro and chopped peanuts or cashews (optional).
Notes
Enjoy cooking!
Keywords: curry, coconut, chickpea, chicken, bell pepper, rice