Hearty Chickpea and Chicken Curry with Basmati Rice

A protein and carb-rich curry featuring tender chicken and chickpeas simmered in a spiced tomato sauce, served over fluffy basmati rice for a satisfying meal.

Steps

1. Rinse the basmati rice under cold water until water runs clear. Cook rice according to package instructions and set aside. 2. Heat oil in a pan over medium heat. Add onion, garlic, and ginger; sauté until fragrant and translucent, about 3-4 minutes. 3. Add diced chicken to the pan, season with salt and pepper, and cook until browned on all sides. 4. Stir in curry powder, cumin, and turmeric; cook for 1 minute to release the spices' aroma. 5. Add diced tomatoes, coconut milk, and chickpeas to the pan. Stir well and bring to a simmer. 6. Cover and cook for 10-12 minutes, until chicken is cooked through and sauce has thickened slightly. 7. Adjust seasoning with salt and pepper as needed. 8. Serve the curry hot over the cooked basmati rice, garnished with fresh cilantro if desired.

100g chicken breast, diced 1/2 cup canned chickpeas, drained and rinsed 1/2 cup basmati rice 1/4 cup chopped onion 1 clove garlic, minced 1/2 tsp grated ginger 1/2 cup canned diced tomatoes 1/4 cup coconut milk 1 tsp curry powder 1/2 tsp ground cumin 1/2 tsp turmeric 1 tbsp vegetable oil Salt and pepper to taste Fresh cilantro for garnish (optional)