Chickpea and Chicken Curry

Ingredients and Weight:

• 2 boneless, skinless chicken breasts (8 ounces each)
• 1 tablespoon olive oil
• 1 medium yellow onion, chopped (8 ounces)
• 1 medium red bell pepper, chopped (8 ounces)
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon red pepper flakes (optional)
• 1 (14.5 ounce) can coconut milk
• 1 (15 ounce) can chickpeas, rinsed and drained
• 1/2 cup frozen peas
• 1/4 cup chopped fresh cilantro (for garnish)

Preparation Time:

15 minutes

Cooking Time:

30 minutes

Difficulty Level:

2 (beginner-friendly)

Preparation Method Steps:

1. Season the chicken breasts with salt and pepper. Heat the olive oil in a large skillet over medium heat.
2. Cook the chicken breasts for 5-7 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside.
3. Add the onion, bell pepper, garlic, and ginger to the skillet. Cook for 5-7 minutes, or until softened.
4. Stir in the coriander, cumin, turmeric, and red pepper flakes (if using). Cook for 1 minute, or until fragrant.
5. Add the coconut milk and chickpeas. Bring to a simmer and cook for 10 minutes, stirring occasionally.
6. Add the peas and cook for 2-3 minutes, or until heated through.
7. Return the chicken breasts to the skillet and spoon the sauce over them. Cook for 5 minutes, or until the chicken is warmed through.
8. Garnish with fresh cilantro and serve with rice or naan bread.

Nutritional Information (per serving):

• Calories: 350
• Protein: 30 grams
• Carbohydrates: 40 grams
• Fat: 15 grams

Dish Characteristics:

• Savory, aromatic, and slightly spicy
• Rich and creamy coconut sauce
• Tender chicken breast
• Colorful and vibrant presentation

User Comments:

• "This curry was absolutely delicious! It had the perfect balance of flavors and spices. The chicken was so tender and juicy."
• "I love how easy this curry was to make. It's a great weeknight meal that's both flavorful and healthy."
• "The chickpeas add a nice texture and flavor to this dish. I'll definitely be making it again."

Special Precautions and Tips:

• If you don't have coconut milk, you can substitute heavy cream or full-fat Greek yogurt.
• Adjust the amount of red pepper flakes to suit your desired level of spiciness.
• Serve this curry with your favorite sides, such as rice, naan bread, or roti.