Mild chicken and chickpea curry

Serves 6



2 tablespoons (30 mL)
Golden Ghee or coconut oil
medium onions, chopped
cloves garlic, minced
1 inch (2.5 cm)
fresh ginger, peeled and grated
2 teaspoons (10 mL)
2 teaspoons (10 mL)
2 1/2 pounds (1.125 kg)
boneless, skinless chicken thighs
1 can (28 ounces/796 mL)
diced tomatoes
1 can (14 ounces/400 mL)
full-fat coconut milk
1 cup (250 mL)
1 teaspoon (5 mL)
fine sea salt
1 can (14 ounces/398 mL)
chickpeas, rinsed and drained
full-fat plain organic yogurt, for garnish (optional)
cilantro, for garnish


  • Melt the Golden Ghee in a large pot over medium-low heat. Tumble in the chopped onions and cook for 8 minutes, or until soft, stirring occasionally. Add the garlic, ginger, garam masala, curry powder and cinnamon stick. Cook for 2 minutes, scraping the bottom of the pot and stirring to toast the spices.
  • Push the onions to the side of the pot and add the chicken thighs. Cook for 5 minutes, turning them halfway.
  • Pour in the tomatoes, coconut milk and stock. Stir everything gently. Add the salt and chickpeas. Bring to a simmer over medium heat and cook slowly for 1 hour, uncovered. Alternatively, transfer everything to a slow cooker and cook on low for 4 to 5 hours.
  • Taste and adjust the seasoning if necessary. Serve over whole wheat couscous or basic brown rice pilaf with a dab of yogurt and torn fresh cilantro.

Excerpted from The Simple Bites Kitchen: Nourishing Whole Food Recipes for Every Day. Copyright © 2017 by Aimée Wimbush-Bourque. Photos copyright © Tim and Angela Chin. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.


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