Coconut Chickpea Chicken Curry with Golden Fenugreek Rice

This coconut chickpea chicken curry is the ultimate comfort food-rich, creamy and packed with warm spices like garam masala and curry powder. Tender chunks of chicken breast, sweet bell pepper and hearty chickpeas simmer in a luscious coconut milk sauce, creating a velvety curry that’s both satisfying and nourishing.

Served over fragrant fenugreek-spiced yellow rice, each bite is a delightful balance of earthy, sweet and savory flavors. A dollop of cooling yogurt and a sprinkle of fresh cilantro add the perfect finishing touches. This dish comes together quickly, making it an ideal choice for a cozy weeknight dinner.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Garam MasalaView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

4 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

1 teaspoon FenugreekView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Place fenugreek in a small microwave-safe bowl. Add a splash of water and cover with plastic wrap. Microwave until slightly darkened in color, about 1 minute. Set aside.
2. Halve, peel and cut onion into 1/4-inch thick wedges. Core, deseed and slice bell pepper into 1/4-inch thick pieces. Drain and rinse chickpeas. Finely chop cilantro.
3. Drain fenugreek. Melt 1 tablespoon butter in a small pot over medium-high heat. Add drained fenugreek and half the curry powder; cook, stirring constantly, until fragrant, about 30 seconds. Add rice, 1 1/4 cups water and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
4. While rice cooks, heat a drizzle of oil in a medium pot over medium-high heat. Add onion and bell pepper; cook until softened and lightly browned, 3-5 minutes. Stir in tomato paste, half the garam masala and remaining curry powder until fragrant, about 1 minute.
5. Stir in chickpeas, coconut milk, stock concentrate, 1/4 cup water and 1/2 teaspoon sugar. Bring to a simmer, then reduce heat to low; cook, stirring occasionally, until thickened, 4-5 minutes. Remove from heat; stir in 1 tablespoon butter until melted. Season generously with salt and pepper.
6. Fluff rice with a fork; season with salt and pepper. Divide rice between bowls. Top with curry. Dollop with yogurt. Garnish with cilantro and serve.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, you can substitute the chicken with tofu or shrimp. Adjust cooking time accordingly.

What can I serve instead of rice?

This curry pairs well with naan bread, quinoa or cauliflower rice for a low-carb option.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.