Chicken Chickpea Curry Recipe

Place the cubed chicken in a large bowl. Sprinkle 1 teaspoon of the kosher salt and ½ teaspoon ground black pepper onto the chicken and mix to incorporate.

Heat 1 teaspoon of the olive oil in the Dutch oven over medium-high heat.

Sear half of the chicken cubes turning once until they are lightly golden brown and almost cooked through. Transfer the now-semi-cooked chicken onto a plate. Repeat the same process starting with oil and chicken for the rest of the cubed chicken.

To make the curry, add 1 tablespoon of olive oil to the pan. Add the chopped onion and red bell pepper and saute for 4-5 minutes, stirring frequently until softened.

Add the garlic, curry powder, and fresh ginger and saute for 2-3 minutes, stirring constantly, until the garlic is soft and fragrant.

Return the chicken (with its juices) to the Dutch oven and add the diced tomatoes (with juices), coconut milk, and chickpeas. Stir, scraping the bottom of the pan with a wooden spoon.

Season with 1 teaspoon kosher salt and ½ teaspoon black pepper.

Bring to a boil, then cover and reduce the heat. Simmer for 10 minutes, stirring occasionally.

Uncover and add the spinach and lime juice. Stir and simmer until the spinach is wilted, approximately 2 minutes. Taste for seasoning and season with salt and pepper as needed.

Garnish with cilantro if desired. Serve with wedges of lime on the side.