Curry Chicken and Chickpeas with Cilantro Slaw
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 600 calorie
- Total Fat
- 32 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 95 milligrams
- Sodium
- 560 milligrams
- Carbohydrates
- 41 grams
- Dietary Fiber
- 8 grams
- Protein
- 37 grams
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
Ingredients
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
Directions
- 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.