Coconut Chicken Chickpea Curry Naan (Print-Friendly Version)
Creamy chicken, chickpeas, and aromatic spices pair perfectly with garlic naan for a comforting, flavorful meal.
# What You’ll Need to Make This:
→ Main Curry
01 -
680 g boneless, skinless chicken thighs, cut into bite-sized pieces
02 -
1 can (400 g) chickpeas, drained and rinsed
03 -
1 tablespoon coconut oil or vegetable oil
04 -
1 medium onion, finely chopped
05 -
3 cloves garlic, minced
06 -
1 tablespoon fresh ginger, grated
07 -
2 teaspoons curry powder
08 -
1 teaspoon ground cumin
09 -
0.5 teaspoon ground turmeric
10 -
250 ml chicken broth or water, as needed
→ To Serve
11 -
Garlic naan, homemade or store-bought
12 -
Fresh herbs, such as coriander, for garnish (optional)
# How to Prepare:
01 -
Chop the onion, mince the garlic, and grate the fresh ginger to ensure even flavor distribution.
02 -
Heat coconut oil in a large skillet over medium heat. Add chopped onion and cook, stirring, until translucent, about 5 minutes.
03 -
Stir in the minced garlic and grated ginger. Sauté for 1 minute, allowing the aromas to develop.
04 -
Add chicken thighs to the skillet. Cook, turning occasionally, until lightly browned on all sides, approximately 5–7 minutes.
05 -
Sprinkle curry powder, ground cumin, and turmeric over the chicken. Mix thoroughly to coat the meat evenly with spices.
06 -
Add drained chickpeas and pour in enough chicken broth or water to achieve a sauce consistency. Bring to a gentle simmer and cook for 15 minutes, allowing the flavors to meld.
07 -
Adjust seasoning if needed. Serve the hot curry with garlic naan and garnished with fresh herbs if desired.
# Extra Tips:
01 -
For enhanced flavor, marinate the chicken in a little curry powder and yogurt for 30 minutes before cooking.