Return to This Week’s Menu
Chicken & Chickpea Noodle Curry
Serves 4 | Prep Time: 15 minutes | Cook Time: 20 minutes
A warm and comforting dish. Flavors of curry and noodles come together for a great one pot meal.
Ingredients
- * 1–1½ pounds boneless skinless chicken (thighs or breasts), cut into 1 in pieces
- * 1 + 1 tablespoons curry powder
- * 2 teaspoons tamari
- * 2 shallots, sliced
- * 1 inch ginger, chopped
- * 4 cloves garlic, sliced
- * 2 cans chickpeas, drained
- * 2 cans coconut milk
- * 2 cups chicken broth
- * 1 pound of egg noodles of your choice
- * olive oil
- 1 bunch spinach
- * 2 limes, sliced (optional)
- * basil or cilantro, chopped (optional)
- * chili crunch (optional)
Chef Tips
You can make the soup in advance, then cook the noodles and add to soup right when you are ready to serve.
Sweet potato noodles, vermicelli noodles and or kelp noodles work here if you’re gluten free.
Preparation
Step 1
Toss chicken with 1 tablespoon curry powder and season with salt.
Step 2
Heat ¼ cup olive oil in a large pot or dutch oven over medium high heat. add chicken and cook until browned, about 5 minutes. remove chicken and reduce heat to medium.
Step 3
Add shallot, ginger, and garlic and cook until they are lightly browned, about 5 minutes.
Step 4
Add chickpeas, remaining tablespoon of curry powder, and cook until softened, breaking up with the back of your spoon, about 5 minutes more.
Step 5
Add 2 cans coconut milk, 2 cups chicken broth, tamari, and bring to a boil.
Step 6
Add chicken, cover, lower heat to simmer, and cook for 10 minutes until chicken is cooked through.
Step 7
When you are ready to serve, increase heat to high and bring to a boil. Add the spinach and noodles to the pot and simmer just until the spinach is wilted. Serve with basil and limes, and top with chili crunch if using.
