Chickpea Curry Chicken

📝 Ingredients

• 1 lb pack of chicken, trim off gross parts, cube
• 2 TBSP Extra Virgin Olive Oil (EVOO)
• 1 tsp Season Salt
• 1/2 tsp Garlic Salt
• 1/3 cup of chicken broth
• 1 Can Coconut Milk, Shake Well
• 1 Can Chick Peas, Drained/Rinsed
• 11 oz bag frozen peppers/onions (I used 1/2 of 22oz bag)
• 1 TBSP Curry Powder
• Jasmine Rice or Cauliflower Rice (microwave to keep it easy)
• Zucchini for side dish if you wish

👩‍🍳 Directions

1. 1

   Prep the chicken by removing the gross parts and cutting in to cubes. Sprinkle with 1 tsp Season Salt.

2. 2

   Add 2 TBSP EVOO to a pan on medium high heat and once the oil is hot, add the chicken, then sprinkle with 1/2 tsp garlic salt

3. 3

   Cook Chicken on one side until you see the whites of the chicken start coming up on the sides and then flip. Cook for an additional 2 minutes until there is no more visible pink on the outside of the chicken (it will not be done yet) and then remove from pan into a separate bowl.

4. 4

   Add the frozen peppers and onions to the pan and cook on medium high until the water is cooked out and they are totally soft. NOTE: If cooking Zucchini prep it while the peppers are cooking by cutting off the ends, slicing in half, and cutting into wedges. Coat with EVOO + Garlic Salt and cook in a 400 degree oven for about 20 minutes.

5. 5

   When water is cooked out of the peppers, turn the heat down to medium and add the shaken coconut milk and 1/3 cup of chicken broth. Stir well, then add chickpeas, the chicken, and 1 TBSP Curry powder. Stir well to combine and turn heat up to medium high to cook down for about 6 minutes, stirring every 2 minutes. NOTE: Cook your rice here!

6. 6

   Serve in a bowl with rice on the bottom and the chickpea curry chicken on stop. Serve Zucchini on the side. Enjoy!