This Gluten-Free Easy Chicken Chickpea Curry is a flavorful and comforting dish that's perfect for a quick weeknight dinner. It's made with tender chicken, chickpeas, and a fragrant blend of spices, all simmered in a creamy coconut milk and tomato sauce. Serve it over rice or with gluten-free naan for a satisfying meal.
Ingredients: 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces. 1 can 15 oz chickpeas, drained and rinsed. 1 onion, finely chopped. 2 cloves garlic, minced. 1 can 14 oz diced tomatoes. 1 can 14 oz coconut milk. 2 tablespoons gluten-free curry powder. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon turmeric. Salt and pepper to taste. 2 tablespoons olive oil. Fresh cilantro leaves for garnish.
Instructions: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, saut until fragrant and the onion becomes translucent. Add the chicken pieces and cook until they are no longer pink on the outside, about 5 minutes. Stir in the curry powder, ground cumin, ground coriander, turmeric, salt, and pepper. Cook for an additional 2 minutes to toast the spices. Pour in the diced tomatoes and chickpeas. Stir to combine all the ingredients. Reduce the heat to low and add the coconut milk. Simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened. Taste and adjust the seasoning as needed. Serve the gluten-free chicken chickpea curry over rice or with your favorite gluten-free naan bread. Garnish with fresh cilantro leaves before serving. Enjoy your delicious gluten-free curry!
