Caribbean Curried Chicken and Chickpeas

Total Time:
30 min
10 min
20 min

4 servings

  • 5 tablespoons extra-virgin olive oil
  • 1 1/4 pounds skinless, boneless chicken thighs, quartered
  • Kosher salt and freshly ground pepper
  • 1 1/2 tablespoons Madras curry powder
  • 5 cloves garlic, chopped
  • 2 15 -ounce cans chickpeas (do not drain)
  • 1 cup fresh cilantro, plus more for topping
  • Juice of 1/2 lime
  • 1 tablespoon apple cider vinegar
  • 4 cups shredded coleslaw mix
  • Caribbean hot pepper sauce, for serving
  • 2 pieces naan bread, warmed and cut into wedges
  • Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken with salt and pepper and add to the pot. Cook, stirring occasionally, until browned, about 8 minutes. Add the curry powder and half of the garlic. Cook, stirring, until the garlic softens slightly, about 1 minute.

  • Stir the chickpeas and their liquid into the pot and bring to a boil. Reduce the heat to medium low; cover and cook until the chicken is tender, about 12 minutes.

  • Meanwhile, puree the remaining garlic, the cilantro, 2 tablespoons olive oil, the lime juice and vinegar in a mini food processor or blender until a paste forms. Heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the cilantro paste; cook until dark green, about 1 minute. Transfer to a medium bowl and add the coleslaw mix; season with salt and toss to coat.

  • Top each serving of the chicken curry with the slaw mixture, some hot pepper sauce and cilantro. Serve with the naan.

  • Photograph by Ryan Liebe

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