---
title: "Indian Chicken & Chickpea Coconut Curry"
servings: 4
source:
  name: "HelloFresh"
  url: "https://www.hellofresh.com/recipes/coconut-chickpea-curry-organic-chicken-and-golden-fenugreek-rice-69317aba8a52ddcac84cee81"
prep time: "10 minutes"
cook time: "20 minutes"
time required: "30 minutes"
difficulty: "medium"
allergens: ["milk", "tree nuts"]
tags: ["easy prep"]
rating: 4.5
rating_count: 30
source_chef: "Daniel Kim"
review_highlights:
  - theme: "Flavor"
    text: "Opinions varied; some loved the taste, while others found it bland. Suggest seasoning."
  - theme: "Suggestions"
    text: "Try making extra sauce to generously cover the rice and for dipping naan."
nutrition:
  calories: 1140
  protein: 58
  fat: 42
  saturated fat: 23
  carbohydrates: 120
  sugar: 18
  fiber: 9
  cholesterol: 155
  sodium: 910
  potassium: 1580
  calcium: 150
  iron: 4.5
image: "https://images.recipes.furrysalamander.com/Indian%20Recipes/indian-chicken-chickpea-coconut-curry.avif"
---

Place @fenugreek{2%tsp} in a small microwave-safe bowl. Add a splash of water and cover with plastic wrap. Microwave until slightly darkened in color, ~{1%minutes}. Set aside until ready to use in step 3.
Halve, peel, and cut @onion{2%unit} into 1/4-inch thick wedges. Core, deseed, and slice @bell pepper{2%unit} into 1/4-inch thick pieces. Drain and rinse @chickpeas{2%unit}. Finely chop @cilantro{½%oz}.

Wash and dry produce.
Halve, peel, and cut @onion{2%unit} into ¼-inch-thick wedges. Core, deseed, and slice @bell pepper{2%unit} into ¼-inch-thick pieces. Drain and rinse @chickpeas{2%unit}. Finely chop @cilantro{½%oz}.

In a #small pot{}, melt 1 tbsp @butter{4%tbsp} over medium-high heat. Add the drained fenugreek and half the @curry powder{2%tbsp} (you'll use the rest in the next step); stir constantly, ~{30%seconds}. Add @jasmine rice{1.5%cup}, 1¼ cups water (2¼ cups for 4), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

While rice cooks, heat a drizzle of oil from @cooking oil{1%tsp} in a #medium pot{} over medium-high heat. Add @onion{2%unit} and @bell pepper{2%unit}; cook until softened and lightly browned, 3-5 minutes. Stir in @tomato paste{2%unit}, half the @garam masala{1%tsp}, and the remaining @curry powder{2%tbsp}; cook 1 minute. [TIP: love the earthy warmth of garam masala? Add more if you like!]

Stir in @chickpeas{2%unit}, @coconut milk{2%unit}, @veggie stock concentrate{2%unit}, and ¼ cup water (with ⅓ cup for 4). Bring to a simmer, then reduce heat to low; cook, stirring occasionally, until thickened, 4-5 minutes. Remove from heat; stir in 1 tbsp @butter{4%tbsp}. Season generously with salt and pepper.

Fluff @jasmine rice{1.5%cup} with a fork; season with salt and pepper. Divide rice between bowls. Top with the curry. Dollop with @yogurt{8%tbsp}. Garnish with @cilantro{½%oz}.