Ingredients
5
5 servings
- •4 skinless, boneless chicken thighs, cubed
- •salt and pepper to taste
- •5 tablespoons curry powder
- •1 teaspoon paprika
- •0.75 teaspoon ground cinnamon
- •0.75 teaspoon ground ginger
- •0.5 teaspoon ground turmeric
- •1 small onion, chopped
- •2 cloves garlic, minced
- •1 bay leaf
- •3 tablespoons olive oil
- •1 (14 ounce) can coconut milk
- •1 (5.3 ounce) container Greek yogurt
- •2 tablespoons tomato paste
- •1 (16 ounce) canned chickpeas, drained and rinsed
- •1 cup frozen peas
- •4 tablespoons crushed pineapple
- •0.5 lemon, juiced
- •0.25 teaspoon cayenne pepper
Instructions
- Season cubed chicken with salt and pepper and set aside.
- Preheat a large dry skillet over medium heat. Add curry powder and toast until lightly browned and fragrant, stirring constantly, 2 to 3 minutes. Add paprika, cinnamon, ginger, and turmeric and roast, stirring constantly, for 1 to 2 minutes. Stir in onion, garlic, and bay leaf. Pour in olive oil and mix to combine.
- Mix chicken, coconut milk, yogurt, tomato paste, salt, and pepper into the spices in the skillet. Stir well to combine. Mix in chickpeas, peas, and pineapple. Bring mixture to a boil, reduce heat, and simmer for 20 to 25 minutes. Remove bay leaf and stir in lemon juice and cayenne pepper. Simmer for 5 more minutes. Taste and adjust the seasoning to your liking.
Nutritional Facts
Per 5 servings
- Calories: 603
- Carbohydrate: 41g
- Fat: 39g
- Fiber: 10g
- Protein: 28g
- Sugar: 6g
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