From the Archives: Chickpea and Chicken Curry
The following recipe is one of our all-time favourites!! (You know… the kitchens we design are not only just for looking good!) We have always appreciated recipes that fill the kitchen with wonderful aromas and bring the family to the table… and this particular one is great for leftovers too! Whether it’s a busy workweek or a lazy weekend– try this one out and let us know how you like it!
Today I am going to talk to you about the amazing recipe I made last night, Green Chickpea and Chicken Curry with Swiss Chard. A couple of days ago I was perusing through Pinterest, as I am often doing, and came across this recipe. I pinned it and decided to try it last night. It was YUMMY!!
I did one minor change is that I used a red curry past instead of green (as my local grocery store didn’t carry green and I wasn’t about to go to another grocery store). It still turned out really well and will now be added to my meal rotation.
The list of ingredients wasn’t large and I bought extra supplies so I could have them in the cupboard for next time. I do think next time I will double the recipe as I would have like to have leftovers!
In progress!! Looking good!
Full recipe below:
Green Chickpea & Chicken Curry with Swiss Chard
Author: The Crepes of Wrath
Prep time: 15 mins
Cook time: 1 hour
Total time: 1 hour 15 mins
A rich coconut based curry made with chicken, chickpeas and Swiss chard.
- 2 tablespoons olive oil
- 6 chicken thighs, cut into bite-sized pieces
- 2 shallots, thinly sliced
- 3 tablespoons green curry paste
- 2 tablespoons chili paste
- 1 teaspoon kosher salt
- ½ teaspoon ground ginger
- 1 14-ounce can coconut milk
- 2 cups water
- 1 14-ounce can chickpeas, rinsed and drained
- 1 bunch Swiss chard, cleaned, trimmed and thinly sliced
- Heat your olive oil in a large, heavy bottomed pot. Add in your cubed chicken and cook over medium heat until almost fully cooked, about 6-7 minutes. Add in your shallots and continue to cook until the shallots are softened, about another 5-6 minutes. Add in the curry paste, chili paste, kosher salt, ginger, coconut milk, and 1 cup of water. Stir to combine, then bring to a boil. Add in the additional cup of water. Bring back up to a boil, then add in the drained and rinsed chickpeas and simmer for 20 minutes.
- After simmering, add in the trimmed and sliced Swiss chard. When you’re trimming the chard, the thicker, whiter parts are generally too tough to eat, but the smaller, more tender coloured stalks and all of the leafy greens will soften as they cook. Simmer for an additional 10-15 minutes. Taste and adjust seasonings as desired. Serve alone or with some naan or pita bread.
– See more recipes from this Pinterest pinner, The Crepes of Wrath here
The final product just before serving.
Let us know if you try this. Comment on the blog and give us your feedback!!