Chicken Chickpea Coconut Curry is one of popular Food. Fruit is part of plant. Fruit is very delicious which have from the tree or plant are planted by people to get the fruit. Chicken Chickpea Coconut Curry is one processed of popular Fruit , it has many variant or taste, sweet, sour, bitter, fresh and Chicken Chickpea Coconut Curry has one special taste and smell. Chicken Chickpea Coconut Curry also has other benfits for healthy and more. Because it has rich nutritions and vitaminsss, for more delicious taste we can make many processed food from Chicken Chickpea Coconut Curry.

How To Cook Chicken Chickpea Coconut Curry

You can cook Chicken Chickpea Coconut Curry by using 22 ingredients and 6 steps. Here is how you cook Chicken Chickpea Coconut Curry.

Ingredients of Chicken Chickpea Coconut Curry

1. Prepare 1 Lb. of Chicken Thighs, Trimmed And Cut Into 1 Inch Pieces.
2. You need to prepare 1/2 Cup of Corn Starch.
3. Prepare 1 of teaspoon- Salt -First.
4. Prepare 1 teaspoon of Curry Powder -First.
5. Prepare 3 tablespoon of Oil- First.
6. You need to prepare 1 tablespoon of Oil- Second.
7. You need to prepare 1/2 of Onion, Chopped.
8. Prepare 1/2 of Red Bell Pepper – Diced.
9. Prepare 1/2 of Green Bell Pepper Diced.
10. You need to prepare 1 of Tomato -Diced.
11. Prepare 1 of Jalapeno-Diced (If you want more spice add the seeds:).
12. Prepare 4 Cloves of Garlic, Chopped- Fine.
13. You need to prepare 2 teaspoon of Garam Masala.
14. You need to prepare 1 1/2 teaspoon of Salt- Second.
15. Prepare 1-1 1/2 teaspoon of Curry Powder- Second.
16. You need to prepare 1/2-1 teaspoon of Chili Powder.
17. Prepare 14 of -Oz. Coconut Milk.
18. You need to prepare 6 of -Oz. Tomato Paste.
19. You need to prepare 16 of -Oz. Chickpeas, Drained And Rinsed.
20. Prepare 1 cup of Chicken stock.
21. You need to prepare 1/3 C. of Chopped Fresh Cilantro – Lightly Chopped Just Before Adding Them- No Stems.
22. You need to prepare 2 C. of Cooked Rice, For Serving.

Chicken Chickpea Coconut Curry step by step

1. 1. Mix the cornstarch the first salt and first curry powder together and lightly coat the diced chicken. Shake off the excess coating..
2. 2. In a large skillet over medium heat, add 3 tablespoon oil. Add the diced chicken thighs cook until lightly browned about 3 minutes per side, then remove chicken from pan and set aside..
3. 3. In the same pan Add remaining tablespoon oil, onion, red bell peppers, green bell peppers,tomato, jalapeno and garlic. Cook until they are soft, about 4 minutes.
4. 4. Stir in Garam masala, the second salt, the second curry powder, and chili powder, then add coconut milk, tomato paste,chickpeas and chicken stock. Add the chicken back in and stir until combined and bring to a simmer for about 8-10 minutes..
5. 6. Sprinkle in the lightly chopped cilantro just before service with rice..
6. Note this did not come out spicy hot so if you like fire then feel free to bump it up. This tastes really good!.

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