Curry Chicken Thigh and Spicy Garbanzo Beans
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Curry Chicken Thigh and Spicy Garbanzo Beans

Submitted by: Darlene Bennett

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Servings: 1

Spicy Chicken bites with a coconut curry dipping sauce


    1 tsp. coconut oil

    1 tbsp. cilantro, bunch, fresh, organic

    1 pinch curry powder

    1 chicken thigh, skinless

    1 1/2 tbsp. curry paste

    1 tbsp. extra virgin olive oil

    1/2 c. cooked chickpeas

    2 tbsp. canned coconut milk


Pre heat a small fry pan with the coconut oil

Pat dry the chicken thigh - this helps to reduce spatter and will help crisp the chicken Place the chicken in the fry pan.

Mean while: in a small bowl Combine the Curry Paste and the Olive oil. set aside.

Place the garbanzo beans in a small bowl and add the turmeric, curry powder and coriander or spices you like. This can be a endless combo Just a pinch of each spice. Mix the beans.

Check the chicken. once it starts to brown - spread the curry paste you made on the chicken and let it crisp up. About 2 mins longer. Turn chicken and repeat on the other side. Be sure to adjust the heat so the paste doesn't burn.

Add the coconut milk to the same bowl as the curry paste was in. stir to mix.

Once you remove the chicken, add the curry/milk liquid to the pan to heat and thicken a bit.

To plate: cut chicken in bite size pieces, put on one corner of plate and sprinkle with the cilantro. Add the garbanzo beans to the plate. Put the curry dipping sauce in a small bowl

Serve with a green mint tea in a stemmed wine glass for a great lunch or dinner.