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
Chicken Chickpea Curry Bowls
Team Member Shayla
6
Main Dish
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!