Creamy Coconut Curry Chicken with Chickpeas

Today’s creation is not only delicious, but high in nutritional components as well. The jasmine rice takes 20 minutes, and the rest is about the same! On your plate and into your belly within 30 minutes!


Chicken breast, diced (1-2)
Onion, sliced (1 medium – large)
Garlic cloves, minced (2+ depending on size)
Chickpeas, pre-soaked & pre-cooked (2 cups)
Chicken broth, (2 cups)
Cilantro, chopped (1/2 cup)
Raisins, optional but recommended for extra zing!
Jasmine Rice (1 cup uncooked + 1 1/4 c water for cooking)


Thyme, dried — 1 tsp
Curry Powder — 1 tbsp
Coconut Milk — one can, or see photo


Using pot or rice cooker, prepare the jasmine rice.
While it’s cooking — Saute the onions, garlic, & chicken with thyme until onions are softened.
Add the curry powder and cook for 2-3 minutes and then add 2 cups chicken stock, the coconut milk, chickpeas, and raisins.

Spoon over a bed of rice, top with diced cilantro — & Bon Appetit!

Nutritional Analysis available at these links:

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