Are you ready to embark on a culinary adventure that promises to tantalize your senses and transform your weeknight dinner into an extraordinary feast? This chicken curry with chickpeas and couscous is not just a meal—it's a flavor explosion that combines the rich, aromatic spices of Indian cuisine with the hearty satisfaction of perfectly cooked chicken and tender chickpeas. In just 40 minutes, you'll create a restaurant-worthy dish that will have your family and friends begging for seconds!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 pound chicken breast, cubed
- 1 can (15 oz) chickpeas, drained
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 can (14 oz) coconut milk
- 1 cup couscous
- 2 cups chicken broth
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Prepare ingredients by cutting chicken breast into 1-inch cubes, finely chopping onion, and mincing garlic.
- Heat a large skillet or Dutch oven over medium-high heat and add a tablespoon of oil. Season chicken cubes with salt and pepper.
- Sauté chicken cubes until golden brown and slightly crisp, approximately 5-6 minutes. Remove chicken and set aside on a plate.
- In the same skillet, add chopped onions and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for an additional minute.
- Sprinkle curry powder over onions and garlic, stirring to coat and release aromatic flavors, cooking for about 30 seconds.
- Pour in coconut milk and drained chickpeas, stirring to combine. Return chicken to the skillet and simmer for 15-20 minutes until sauce thickens.
- In a separate pot, bring chicken broth to a boil. Remove from heat, add couscous, cover, and let stand for 5 minutes until liquid is absorbed.
- Fluff couscous with a fork and season with a pinch of salt.
- Plate couscous and top with chicken curry. Garnish with fresh chopped cilantro.
- Serve hot and enjoy your flavorful chicken curry with chickpeas and couscous.
Tips
- For maximum flavor, toast your curry powder in the pan for 30 seconds before adding liquids to enhance its aromatic profile.
- Use boneless, skinless chicken breast and cut into uniform 1-inch cubes to ensure even cooking.
- Don't rush the sautéing process—golden-brown chicken means more depth of flavor.
- Let the curry simmer slowly to allow the coconut milk and spices to meld together.
- For extra richness, consider using full-fat coconut milk.
- Fresh cilantro is key—chop it just before serving to maintain its bright flavor and color.
- If you like heat, add a pinch of red chili flakes or a diced jalapeño when sautéing the onions.
- Fluff your couscous with a fork to keep it light and airy.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 45g
Protein: 35g
Fat: 22g
Saturated Fat: 14g
Cholesterol: 85mg
