Chicken & Chickpea Curry

A warming, protein-rich curry that gets better as it sits, making it ideal for meal prep. The combination of tender chicken thighs and hearty chickpeas in a spiced tomato-coconut sauce is deeply satisfying. Serve over rice or with flatbread throughout the week.

Ingredients

• •700g boneless skinless chicken thighs, cut into chunks
• •1 can (400g) chickpeas, drained and rinsed
• •1 can (400g) chopped tomatoes
• •1 can (200ml) coconut milk
• •1 large onion, diced
• •4 cloves garlic, minced
• •1 tablespoon fresh ginger, grated
• •2 tablespoons curry powder
• •1 teaspoon turmeric
• •2 tablespoons vegetable oil

Instructions

1. 1. Heat the vegetable oil in a large, heavy-bottomed pot over medium-high heat. Add the onion and cook for 5 minutes, stirring occasionally, until golden.
2. 2. Add the garlic and ginger and cook for 1–2 minutes until fragrant. Stir in the curry powder and turmeric and cook for another 30 seconds to bloom the spices.
3. 3. Add the chicken chunks to the pot and stir to coat them in the spice mixture. Cook for 5 minutes, turning occasionally, until the chicken is sealed on all sides.
4. 4. Pour in the chopped tomatoes and coconut milk. Stir well to combine, then add the drained chickpeas.
5. 5. Bring the curry to a boil, then reduce the heat to low, cover, and simmer for 25 minutes until the chicken is cooked through and the sauce has thickened.
6. 6. Taste and adjust seasoning with salt and pepper. Remove from heat and allow to cool completely before portioning.
7. 7. Divide into meal prep containers and store in the fridge for up to 5 days or freeze in individual portions for up to 3 months.