Caribbean Curried Chicken and Chickpeas

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  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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5 tablespoons extra-virgin olive oil

1 1/4 pounds skinless, boneless chicken thighs, quartered 

Kosher salt and freshly ground pepper 

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


  1. 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.
  2. 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.
  3. 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.
  4. Top each serving of the chicken curry with the slaw mixture, some hot pepper sauce and cilantro. Serve with the naan.