Craving something flavorful and comforting? Our Chicken Curry Bowl recipe is the perfect blend of spices and tender chicken, Rosebud's Sami's Curry seasoning, and chickpeas, served over a bed of rice for a meal that’s both satisfying and delicious. Whether you're a seasoned cook or a beginner, this easy-to-follow recipe will bring warmth and spice to your dinner table.
Chicken Chickpea Curry Bowls
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Chicken Chickpea Curry Bowls
Rated 5.0 stars by 1 users
Category
Main Dish
Author:
Team Member Shayla
Servings
6
Ingredients
- 1 Tbsp. avocado/olive oil or butter
- 1 medium onion, finely chopped
-
2 tsp. Rosebud’s I LOVE Garlic
-
1 Tbsp. Rosebud’s Sami’s Curry
- 1 lb. chicken, diced
-
1 can (15 oz) chickpeas or garbanzo beans, rinsed and drained
- 2 cans (14 ½ oz each) diced tomatoes
- 2 c. sweet potatoes (about 1 medium), peeled & ½ inch cubes
- 1 c. light coconut milk (or whole milk, need the cream/fat)
-
¼ tsp. crushed red pepper flakes
- 1 c. uncooked whole wheat pearl couscous
- 1 ½ c. frozen peas
- Salt and pepper to taste
- Chopped fresh parsley
- Plain yogurt, optional
Directions
In a large skillet, heat oil over medium heat; saute onion until it starts to soften. Add in the diced chicken and saute until just cooked through. Add Sami’s Curry and I LOVE Garlic and stir until fragrant.
- Stir in tomatoes, chickpeas, sweet potato, coconut milk, and pepper flakes. Bring to a boil. Reduce heat, simmer, uncovered, until mixture is thickened and potatoes are tender, stirring occasionally.
Meanwhile, prepare couscous separately according to package directions. While you prepare the couscous, pour the peas in the skillet and stir.
To serve, divide couscous among 6 bowls. Top with chickpea mixture, peas, parsley and if desired, plain yogurt. Enjoy!