Chicken & Coconut Chickpeas
This one's a proper weeknight banger. Crispy and juicy chicken on a creamy, lightly-spiced coconut curry base finished with lime for that extra zing. It's high in fibre and protein and gets on the table in under 30 mins - plus the leftovers are even better the next day.
Ingredients · Servings 2
- 0.5 Cucumber
- 2 Lime
- 4 Boneless Skinless Chicken Thigh
- 2 Garlic Clove
- 15g Fresh Ginger
- 2x 400g Can Chickpeas
- 1tsp Ground Turmeric
- 400ml Coconut Milk
- 15g Fresh Coriander
- Olive Oil
- .5tsp Fish Sauce (to taste)
- 1tsp Chilli Flakes
Method · 30 min
- Slice the cucumber on an angle, then add to a bowl with the juice of one of the limes and a pinch of salt. Toss and set aside.
- Drizzle a little olive oil over the chicken and season with salt and pepper. Place a frying pan over a medium-high heat and add the chicken. Cook for about 5-7 mins on each side, pressing the chicken down with the back of a spoon to get it crispy. While it’s cooking, peel the garlic and ginger and drain the chickpeas. Once cooked through, remove the chicken from the pan and set aside on a plate to rest.
- Add a splash of olive oil to the pan, turn the heat down to medium and grate the garlic and ginger directly into the pan. Add the turmeric, then stir to cook for a minute. Add the chickpeas along with the coconut milk, season with salt and pepper and simmer for 10-15 mins until thickened to your liking. (If you've got the larger jarred chickpeas you may need less time as these are softer, whereas canned have a slightly more bite so will need the full cooking time to soften). Before serving, taste and season with fish sauce, if needed. Add the zest and juice of half the limes, cutting the other half into two wedges to serve.
- Slice the chicken, then spoon the chickpeas into the bowl and top with the sliced chicken and cucumber salad. Drizzle a little of the cucumber liquid over the top, this really brings the extra zing to cut through the curry. Scatter with coriander leaves and top with a pinch of chilli flakes. Serve with a lime wedge on the side of each bowl.
To Serve (add to taste)
