CHICKPEA & CHICKEN COCONUT GREEN CURRY RECIPE - (4.2/5)
Provided by Loni
Number Of Ingredients 13
Steps:
- 1. Heat olive oil in a large, heavy bottomed pot. Add in cubed chicken and cook over medium heat until almost fully cooked, about 6-7 minutes. 2. Add shallots and continue to cook until the shallots are softened, about another 5-6 minutes. 3. Add in the curry paste, chili paste, kosher salt, ginger, coconut milk, and 1 cup of water. Stir to combine, then bring to a boil. 4. Stir in the additional cup of water and bring back up to a boil, then add the drained and rinsed chickpeas and bamboo shoots and simmer for 20 minutes. 5. Add in the Swiss chard. Simmer for an additional 10-15 minutes. Taste and adjust seasonings as desired. Serve over rice or as a soup with naan to dip. Tip: When you're trimming the chard, the thicker, whiter parts are generally too tough to eat, but the smaller, more tender colored stalks and all of the leafy greens will soften as they cook.
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Logan the kids2244
[email protected]This curry was delicious! The coconut milk and green curry paste created a rich and flavorful sauce that perfectly complemented the tender chicken and chickpeas. I will definitely be making this again soon!
Haleigh Roopnarine
[email protected]This curry was a bit too spicy for my taste, but I still enjoyed it. I would recommend using less green curry paste if you don't like spicy food.
Davien Garcia
[email protected]I'm not a fan of coconut milk, but I really enjoyed this curry. The flavors were well-balanced and the chicken was tender and juicy. I would definitely make this again.
Shahriyor Abdukarimov
[email protected]This curry is a great weeknight meal. It's easy to make and cleanup is a breeze. Plus, it's delicious!
kimberly adams
[email protected]This curry was delicious! I loved the combination of flavors and the chicken was cooked perfectly. I will definitely be making this again soon.
Precious Umelo
[email protected]I'm not a big fan of curry, but I thought this recipe was pretty good. The coconut milk and green curry paste gave it a nice flavor and the chicken was cooked well.
Azo Azo
[email protected]This curry was okay, but I've had better. The sauce was a bit too thin and the chicken was a little overcooked.
Aineah Osore
[email protected]I was disappointed with this curry. The flavors were bland and the chicken was dry. I won't be making this again.
Mr's Pathan
[email protected]This curry was a bit too spicy for my taste, but I still enjoyed it. I would recommend using less green curry paste if you don't like spicy food.
Jason Maldonado
[email protected]I love this curry! It's so easy to make and always turns out great. I usually add extra vegetables, like broccoli or carrots, to make it a complete meal.
Madni Khand
[email protected]This curry was delicious! The flavors were well-balanced and the chicken was tender and juicy. I would definitely make this again.
Umer Jhung
[email protected]I made this curry for a dinner party and it was a huge success! Everyone raved about the flavor and the chicken was cooked perfectly. I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make curry.
aleXXmystery mystery
[email protected]I was pleasantly surprised by how easy this curry was to make. I was able to whip it up in under 30 minutes, which is a huge plus on busy weeknights. The flavors were also spot-on - the curry was creamy, flavorful, and just the right amount of spicy.
Tammy Haley
[email protected]This curry was an absolute delight! The coconut milk and green curry paste created a rich and flavorful sauce that perfectly complemented the tender chicken and chickpeas. I especially loved the addition of bell peppers and green beans, which added a