Chicken and Chickpea Yellow Curry

Curry is a favorite of ours when we go out to eat. I've tried making it on the past but it's all been a little 'meh'. This recipe from the Pioneer Woman is quiet delicious. You'll find yourself going back for seconds and even, um, ehem, thirds. I added veggies and replaced a can of chickpeas with chicken breast.  I'd squeeze potatoes in there too if I could but that would add cooking time and this curry is whipped up pretty quick. Curry in a hurry, if you will. 

Chicken and Chickpea Yellow Curry

Adapted from The Pioneer Woman's Chickpea Curry

Serves 4-6

Ingredients 

2 cups jasmine or basmati rice 

2 tsp vegetable oil

1/2 onion, diced

2-3 carrots, diced 

1 red bell pepper, diced

1 clove garlic, finely chopped

2 tsp yellow curry powder 

2 chicken breast 

1, 15 oz can chickpeas drained and rinsed 

1, 13.5 oz can coconut milk 

1.5 cups chicken broth

Squirt of sriracha 

2 Tbs honey 

 

Directions 

Cook rice according to package directions.

Heat oil in a large pan over medium low heat. 

Add onions and veggies to the pan with some salt and pepper and cook until onions are translucent and soft. 

Stir in garlic and curry powder.

Pat chicken dry, salt and pepper it and add to the pan. 

Allow to cook for about 5 minutes or so.

Flip chicken and add coconut milk, chicken broth, chickpeas, sriracha, and honey. 

Keep pan on medium low and allow to simmer about 10 minutes.

Remove chicken and slice then add it back to the pan. 

Salt to taste. 

Serve with rice.