Chicken & Coconut Chickpeas

Name: Chicken & Coconut Chickpeas
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Cuisine: Indian-Inspired
Ingredients: Cucumber; Lime; Boneless Skinless Chicken Thigh; Garlic Clove; Fresh Ginger; Chickpea; Ground Turmeric; Coconut Milk; Fresh Coriander; Olive Oil; Chilli Flakes

4.6

Notes

30 mins cook

A healthy, high-protein recipe that you can make in just half an hour. We got all the ingredients from Deliveroo in just 20 minutes.

Slice the cucumber on an angle, then add to a bowl with the juice of one of the limes and a pinch of salt. Toss and set aside.

Drizzle a little olive oil over the chicken and season with salt and pepper. Place a frying pan over a medium-high heat and add the chicken. Cook for 10 mins, turning halfway through, until golden-brown on both sides. While it’s cooking, peel the garlic and ginger and drain the chickpeas. Remove the chicken from the pan and set aside on a plate to rest.

Add a splash of olive oil to the pan, turn the heat down to medium and grate the garlic and ginger directly into the pan. Add the turmeric, then stir to cook for a minute. Add the chickpeas along with the coconut milk, season with salt and pepper and simmer for 10 mins until thickened. Add the juice of half a lime, cutting the other half into two wedges to serve.

Slice the chicken, then spoon the chickpeas into the bowl and top with the sliced chicken and cucumber salad. Scatter with coriander leaves and top with a pinch of chilli flakes. Serve with a lime wedge on the side of each bowl.

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Serves

Cucumber

Lime

Boneless Skinless Chicken Thigh

Garlic Clove

Fresh Ginger

Chickpea

Ground Turmeric

Coconut Milk

Fresh Coriander

Olive Oil

To serve

Chilli Flakes

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Get Ingredients Delivered In As Little As 20 Minutes

Serves

Cucumber

Lime

Boneless Skinless Chicken Thigh

Garlic Clove

Fresh Ginger

Chickpea

Ground Turmeric

Coconut Milk

Fresh Coriander

Olive Oil

To serve

Chilli Flakes

Get Ingredients Delivered In As Little As 20 Minutes

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Notes

(17)

Siobhan S.

a day ago

is this really over 1000 calories per serving? the recipe is still showing 1 can of chickpeas per serve. I think that needs to be updated.

Ani D.

11 days ago

(edited)

I'm wondering if all the negative commenters were using the wrong kind of coconut milk (drinking vs cooking) and that's why this was bland for them. I used canned and it was delicious.

Harry X.

9 days ago

Yes maybe they bought coconut water!

Alexandra B.

5 days ago

I also think you have to check the coconut cream % in canned coconut milk, if its low then it's very bland! needs to be 80%+ from my experience

15 days ago

bland and the ingredient portioning doesn’t match up

Josephine Z.

21 days ago

added one tablespoon of Thai yellow curry paste at the same time as the garlic and ginger. made the dish 👍🏼

Nick M.

22 days ago

the quantity of chickpeas and coconut milk look out of synch here. it can’t really be one can of chickpeas each per person can it?

Nuria J.

25 days ago

(edited)

Loved it! Although with some adjustments: added half of the chickpeas and half of the coconut milk, and instead I added some quinoa as a base and chicken stock. I also added some grounded cumin alongside the turmeric, and frozen spinach.

Oliver M.

a month ago

(edited)

tasty! the lime, coriander add an essential freshness, I added a dash of cumin and some frozen spinach to the chickpeas, and topped everything with some chilli crisp

Nicola M.

2 months ago

Is this really over 1000 calories??

Antonia W.

a month ago

wowsers

Samantha R.

2 months ago

I liked the idea of the chickpeas but the sauce had no flavour. Also too many chickpeas, I'd do half the amount and serve with rice.

Jena H.

2 months ago

(edited)

I didn’t like this at all. Very bland. I tried adding onions and chicken stock but it didn’t help.

Jamie C.

2 months ago

This is amazing! I used half the chickpeas and coconut milk with the same amount of spices.

Omar A.

2 months ago

Is the ingredients list definitely correct? 4 cans of chickpeas for 4 portions is a lot ! next time I think 2 cans is enough

Mob

2 months ago

Admin

Hi Omar. This recipe is for 2 cans of chickpeas :)

Noran A.

3 months ago

This is great! I was much more liberal with the garlic and a bit more conservative with the chickpeas, and added some fresh Thai chilies and onion powder.

Aaron P.

5 months ago

would you advise freezing this with the cucumber in and reheating the cucumber? not sure this lends itself to the freezer friendly category in the interest of meal prepping ahead etc.

Grace B.

5 months ago

I reckon no! The cucumbers are more of a cold quick pickle for the top - so you could make them fresh each time - and just freeze the chickpea and chicken if you wanted - although this dish as a whole doesn't lend itself very well to freezing - when you reheat the chickpeas will dry out as will the chicken - there's another chickpea cauliflower recipe on here that is more batch/freezing friendly than this one!

Mob

5 months ago

Admin

Hi Aaron! Yes please just add the cucumber fresh don't freeze it. Everything else can be frozen and will last for up to 3 months in the freezer :)

Wendy M.

7 months ago

Really tasty and quick to cook! Amazed I had most of the ingredients already, apart from the chicken. Added some extra veggies and a bit of rice but worked a treat. Will make again, thank you for refreshing midweek meals! 🧑‍🍳

Shelby L.

8 months ago

I loved this recipe. I am cooking for one so just used two pieces of chicken instead and it was perfect for me to have a nice dinner and then pack the other half for lunch! :) I've made it a couple times already and will make it again tomorrow! Thanks.

Lyn C.

a year ago

Was lovely with a couple of handfuls of spinach through it 😋

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Chicken & Coconut Chickpeas

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Get Ingredients Delivered In As Little As 20 Minutes

Get Ingredients Delivered In As Little As 20 Minutes

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Chicken & Coconut Chickpeas

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