Red Curry with Chicken and Chickpeas

Red Curry with Chicken and Chickpeasred curry with chicken and chickpeas

(over perfectly cooked brown rice)

The first time I had curry was about 7 years ago, and I have loved it ever since.  I love its warm aroma and deep spiciness.  I love how it’s comfort food, but exotic at the same time.  There is an Indian restaurant by my house that I love, and I go there to satisfy a very specific craving.  I guess I didn’t realize that recreating an at-home version of curry wouldn’t be that hard after all.  You don’t need tons of spices or cooking equipment.  This version is very simple.  It may not be 100% authentic, but it certainly does the trick when you have a craving for curry.  Using a rotisserie chicken makes it even easier.  You can easily make this meal vegan by omitting the chicken.

Here’s a tip about sautéing your vegetables:  always add the garlic toward the end.  Whether it’s with onion and potato, as in this dish, or with a traditional carrot-celery-onion mirepoix, the garlic will always cook faster than the rest of the vegetables.  Add the garlic after the onions have softened, about 1-2 minutes before they’re done.  Otherwise the garlic will burn.

You could serve this over Jasmine rice, but I like it over brown rice.  I enjoy the nutty flavor of the brown rice, and I’m always trying to get enough fiber in my diet.  The recipe I use for brown rice is from Gwyneth Paltrow’s cookbook “It’s All Good.”  It’s a foolproof recipe, and you can double it without worrying about adjusting the ratios. 


Total Time: 45 Minutes

Serves: 6-8

Difficulty Level:  Easy


Coconut oil

2 cloves of garlic

1 large onion

2 medium sweet potatoes

1 whole rotisserie chicken

2 cans of light Coconut milk

4 tablespoons of red curry paste

1 can of garbanzo beans

Salt and pepper


Fresh cilantro

2 serrano peppers

1 lime

Naan bread

Perfectly Cooked Brown Rice


  1. Heat 2 tablespoons of coconut oil over medium heat in a large pot. Mince the garlic.  Chop the onion, and dice the sweet potato into ½ inch cubes.  Add the onion and sweet potato to the pan, and cook over medium until softened and translucent.  Add the garlic towards the end so it doesn’t burn.
  2. While those are cooking, shred a rotisserie chicken into small, bite-sized pieces.
  3. Once the chicken is shredded and the veggies are softened, add the light coconut milk, curry paste, and garbanzo beans to the pan. Bring to a quick boil, then bring it down to low.  Season with salt and pepper, and continue to cook for 20 minutes.
  4. While the curry is cooking, roughly chop the cilantro. Slice the serrano peppers.  If you want it less spicy, run your knife along the ribs to remove the seeds.  Always wash your hands after handling hot peppers.  Cut the lime into wedges.  Tear the Naan bread into servings.
  5. Serve over Perfectly Cooked Brown Rice. Garnish with the cilantro, peppers, and freshly squeezed lime juice.





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