Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1 can (15 oz) chickpeas
- 1 tbsp coconut oil
- 1 onion
- 3 cloves garlic
- 1 tbsp fresh ginger
- 2 tsp curry powder
- 1 tsp ground cumin
- 1/2 tsp turmeric
Instructions
- Heat coconut oil in a large pot over medium heat. Add chopped onion and sauté until translucent (about 5 minutes).
- Stir in minced garlic and grated ginger; cook for another 2 minutes until fragrant.
- Add curry powder, cumin, and turmeric; cook for about 1 minute.
- Incorporate the chicken thighs, browning on all sides (6-8 minutes).
- Gently fold in the drained chickpeas.
- Pour in enough broth or water to partially cover the ingredients and bring to a simmer. Cover and cook for about 20 minutes until the chicken is cooked through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 4g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 100mg