Chicken and Chickpea Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A spiced chicken and chickpea curry in coconut milk with spinach and traditional Indian spices. Aromatic and protein-rich, it's a healthier takeout alternative with depth and warmth.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil
- 1 large onion, finely diced
- 1 medium green or red bell pepper, sliced
- 2 large garlic cloves, finely minced
- 1 tablespoon fresh ginger, finely chopped
- 1 lb (450 g) boneless, skinless chicken thighs
- 1 teaspoon garam masala
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1 tablespoon tomato paste
- 1/2 cup (100 ml) tomato sauce (passata)
- 2 cans (14 oz / 400 g) chickpeas, drained and rinsed
- 1 cup (250 ml) chicken stock
- 1 can (13.5 fl. oz./400 ml) full-fat coconut milk, creamy top only
- 2 cups (75 g) baby spinach
- Fresh cilantro to taste
- Salt and freshly ground black pepper to taste
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 514mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 690mg
- Calcium
- 79mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 514MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.