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Chicago Fire Chicken & Chickpea Curry
When you want something that smells great and tastes even better, make this curry! With a light, delicious blend of creamy coconut milk, warming curry spices, and a kick of Plochman’s Chicago Fire Mustard, this curry recipe is worthy of a spot in your regular dinner rotation.
Active Time: 25 Min
Total Time: 25 Min
Servings: 4
Ingredients
For the chicken curry:- 1 Tbsp extra virgin olive oil
- 1 ½ lbs boneless skinless chicken thighs, cut into 1” to 2” pieces
- ½ tsp kosher salt, plus more to taste
- Freshly ground black pepper to taste
- 2 tsp minced fresh ginger
- 2 garlic cloves, minced
- 1 ½ tsp curry powder
- 1 tsp garam masala
- ½ tsp crushed red pepper flakes (optional)
- 1 (13.5-oz) can full-fat coconut milk
- 1/4 cup Plochman's Chicago Fire Mustard
- 2 Tbsp honey
- 1 (15-oz) can chickpeas, drained and rinsed
- 3 cups loosely packed baby spinach
- ½ lemon, juiced
- Cooked white rice, for serving
- 2 tbsp fresh cilantro, for serving (optional)
- Naan, for serving (optional)
- 1 cup plain Greek yogurt
- 1 garlic clove, minced
- ½ lemon, juiced
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Directions
- To make the chicken curry: Place a large skillet over medium heat. Once hot, add the olive oil. Season the chicken with salt and pepper, then add it to the skillet. Sear for 4 to 6 minutes until browned and the chicken releases easily from the pan. Flip and cook for 2 to 3 minutes more.
- Add the ginger and 2 minced garlic cloves. Cook for 1 minute until fragrant. Stir in the curry powder, garam masala, ½ tsp salt, and crushed red pepper flakes, if using, and cook for 30 seconds.
- Pour in the coconut milk, mustard, and honey, stirring until smooth. Add the chickpeas, cover, and simmer for 5 to 8 minutes, until the chicken is cooked through and the sauce has slightly thickened.
- Stir in the spinach and cook for 1 to 2 minutes more, until wilted. Remove from the heat and stir in the juice of half a lemon.
- To make the yogurt topping: In a small bowl, whisk together the Greek yogurt, garlic, lemon juice, and salt and pepper to taste. Stir until combined.
- To serve, spoon the chicken curry over cooked rice. Top with the yogurt sauce and garnish with cilantro. Serve with naan.
- Store the curry and yogurt topping separately in airtight containers in the refrigerator for up to 4 days.
Recipe source: Ingredient
