Simple Almond Chicken, Chickpea and Eggplant Curry.
Simple is the name of the game these days.
But you know, that can be easier said than done.
I have found it really hard to keep recipes simple without one, being boring and repetitive, or two, being filled with store-bought ingredients that have about 20 bazillion ingredients that I’d rather not use. So it’s definitely a struggle for me…especially since all I ever want to do is build on flavors, tweak them and then just add one last thing to make them PERFECT. Sometimes all you need is salt, pepper and good olive oil (hello caprese). But sometimes certain foods just go SO well with others, and then yeah, not so simple happens …or maybe fairly simple, but still kind of a lot of ingredients.
UGH. The struggle.
When I went to Cleveland for my brother’s birthday I realized one very important thing. Most people NEED simple recipes. I mean, I knew this before, but sometimes I just need to be reminded a bit.
The one thing I heard from pretty much everyone I saw was that they just do not have a lot of time to spend in the kitchen. This means, simple recipes with ingredients found in a normal everyday grocery store.
OK. I got it.
Summer is sadly moving way too fast and in a few weeks schools will be starting back up again (schools are starting so early in August now, what’s up with that??? If you ask me, summer should be from Memorial Day through Labor Day…nice and looong). I feel like now more than ever is time for some full on simple-ness.
Plus, I myself have been in a little over my head lately, and to be honest, cooking anything complicated just is not on my radar these days. Whoever said summer is a slow time must be a couch potato…just so much to do! 🙂
So I put together this recipe for simple almond chicken, chickpea and eggplant curry, + there are a few more that are brewing in my head. To me curry is one of the simpler things to make. It’s kind of like a stir-in where you can use whatever veggies and proteins you have on hand. The only “must have” are some good spices, like Thai red curry paste (for me anyway…this is not a traditional indian curry ingredient, but I love it!) and coconut milk. I know people often use cream, but I am a huge fan of coconut milk. I actually used Almond Breeze Almondmilk Coconutmilk for this curry sauce. It helps to make the sauce a little less heavy, yet still gives it a nice thick texture. It just felt better for these warm weather days, BUT it’s still totally creamy and cozy! Which is pretty good for me since it feels like full on fall here and the afternoon thunderstorms make it kind of dreary and cold.
I also used eggplant and chickpeas as my base for this recipe with a little chicken too. The chicken however is completely optional and if you are vegetarian or vegan just simply leave the chicken out. Without the chicken this is a totally vegan meal!
And umm, that’s kind of it. Simple Sunday = Happy Sunday!!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Simple Almond Chicken, Chickpea and Eggplant Curry.
By halfbakedharvest
Course: Main Course
Cuisine: Indian
Keyword: almond, chicken curry, chickpea, curry, eggplant, simple
Simple is the name of the game these days.
Ingredients
Rice
- 2 cups [Almond Breeze Almondmilk Coconutmilk Original Unsweetened | https://www.almondbreeze.com/?navid=530]
- 1 cup jasmine or basmati rice
- 1 tablespoon fresh ginger grated
- 2 tablespoons fresh basil chopped
Curry
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken, cut into bite size pieces (OMIT for vegan version)
- 1/4 cup coconut oil
- 2 small or 1 large eggplant cut into cubes
- 8 ounces button mushrooms sliced
- 1 cup cherry tomatoes
- 2 teaspoons fresh ginger
- 2 cloves garlic minced or grated
- 1-3 tablespoons Thai red curry paste I used 3
- 1 tablespoon curry powder I like to use spicy yellow curry powder
- 1-2 dried chile de arbol crushed or 1 fresno pepper, seeded + diced (use 1 for less heat)
- 2 cups [Almond Breeze Almondmilk Coconutmilk Original Unsweetened | https://www.almondbreeze.com/?navid=530]
- 3 tablespoons creamy almond butter
- 1 ounce can chickpeas rinsed + drained, 15
- 1/2 cup fresh cilantro chopped
- 1/2 cup fresh basil chopped
- fresh mint for serving
Instructions
Rice
-
Add the coconut milk to a medium size pot. Bring to a low boil and then add the rice, salt, ginger and 1 tablespoon coconut oil if desired. Stir to combine and then place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove covered for another 20 minutes (don't take any peeks inside!). After 20 minutes remove the lid fluff the rice with a fork. Note that rice can cook differently for everyone, this is just what works for me.
Curry
-
Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Once hot, add the diced chicken and saute the chicken until browned all over and cooked through, about 5-10 minutes. Remove the chicken from the skillet and place on a plate.
-
Add a 2 tablespoons coconut oil to the skillet. Add the eggplant, saute 3-4 minutes and then toss in the mushrooms, tomatoes, ginger and garlic. Saute the veggies another 5 minutes or until they just begin to soften and the tomatoes burst. Add the chicken back to the skillet and toss everything together.
-
To the skillet add the curry powder, curry paste and chile de arbol or fresno pepper. Give everything another good toss. Cook 1 minute and then add the Almond Breeze and almond butter. Stir to combine, bring the mixture to a boil, cook 5 minutes or until the sauce thickens slightly. Remove from the heat and stir in the chickpeas, basil and cilantro.
-
Serve the curry over the rice. Eat with [Naan | https://dev.halfbakedharvest.com/homemade-naan-step-step-photos/]!
The sauce is what REALLY makes this a true Happy Meal. Just sayin.
You got me on the last picture with the rice–everything looks so good.
Thanks Nancy! Hope you had a great weekend!
I love curries, either indian or thai, but I have never used cream on either!! I always go for coconut milk.
http://bloglairdutemps.blogspot.pt
Coconut milk is always the way to go! 🙂
Thanks Miranda!
As always Tieghan, another wonderful recipe. This curry does sound delicious. Yet another recipe pinned and one I will be trying this week. (haha you don’t realise this, but you actually are helping me plan my weekly meals 🙂 ) Have a great Sunday.
Awe, thank you!! So happy to help you plan your weekly meals! 🙂
Wow Tieghan you really knocked it put of the park. This is simple, stunning, and I am sure tastes ah-mazing. Making this real soon!
Thank you so much, Stephaine!
This looks SO GOOD.
Thanks Kelly!
This looks amazing! Literally, this has everything I love!
Thank you so much, Cassie!
Need to try this. It looks delicious!
Love this one Tieghan! Simple, savory and delicious!
I will be having dinner soon for some friends. One is a vegan. This recipes fits the bill. I can just have the chicken cooked separately and then divide the curry sauce for the vegetarian/vegan and the meat eaters. Thanks Tieghan. PS….What are your thoughts on freezing left overs. (I’m not waiting for the vegetarian/vegan to come over before I try this!!!!!!)
Hey Rie!!
So glad you find a recipe that will work for everyone!! I think freezing this would work great. I personally have never done, so but it is the perfect dish to freeze. Hope you love it and please let me know if you have any other questions.
Tieghan!
the almond milk sounds really interesting (always use coconut milk), and i can’t wait to try it! haven’t had curry in a while, so i think i can convince my family it’s a good idea, even if it’s kind of hot where i live.
I think I need this in my life! Simple recipes are always my favorite! Yum!
Bring on simple, this curry looks killer! Such great flavors!
I’ve never thought it was possible to use almond milk in a curry before so this recipe is definitely one I need to try – looks super delicious and creamy!
Yeah, we definitely need simple recipes. Simple doesn’t mean tasteless and your photos are, as per usual, absolutely amazing. Need to try that soon !
I’m gonna have to give this a go! I love how easy it is.
totally in love with these pics!! and the curry look so delicious <3
Oh my gosh, THANK YOU! So exited you guys like umm! 🙂
When do we add the almond butter? With the curry paste? Or does it Cook with the chicken first?
Thanks. Every time I have a special occasion I pick from your recipes
Such a smart idea to use AlmondBreeze in your curry, a healthy alternative to coconut milk!
Thanks Heidi! I am finding a lot of fun ways to use AlmondBreeze. It is my favorite!
This looks wonderful – when do you add the almond butter?
With the coconut milk. Sorry about that! Hope you love this!
I have Original Unsweetened Almond milk. Will that work or do I need the coconut milk?
That will be fine, hope you love this!
This shows in vegetarian. Probably not a place for chicken
Thanks for this recipe — I made it tonight and my family really enjoyed it! I can’t handle spicy food so made adjustments and left out a bunch of items, including the chile and curry powder and ginger. But the outcome was delish! I will probably make it again.
So happy you loved it! Thanks so much!!
Oh my goodness, I made this and tossed some baked tofu in instead chicken at the end and added a few more veggies and it was AMAZING. The sauce would be good on a tire tbh!
I made this a few days ago and loved it. It’s got a lot of meaty textures going on, with the mushrooms and eggplant in there, and the sauce is really nice. Great recipe as usual! Thanks
Thank you for sharing! I just made this for my family when they came to visit, and it was a hit! Super simple to throw together. Will definitely be making this again 🙂
So happy it was a hit! THANKS!! 🙂
I made this for my family last night. They claim they doesn’t like curry but they gobbled this up. Thanks for sharing.
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Heya just wanted to give you a quick heads up and let you know a few of the pictures aren’t loading properly.
I’m not sure why but I think its a linking issue.
I’ve tried it in two different browsers and both show the same outcome.
Thank you so much for letting me know. Looking into this now! 🙂
When do you add the basil to the rice? I assumed it was garnish but can’t see it in picture
This was amazing, you have a way with flavor combinations!! I used vegetarian chicken and swapped some of the veggies and it was mouth-watering with some lime juice sprinkled over the top. May I add, I’d love more recipes like this that can be easily made vegetarian!
I am so glad this was so amazing for you! Thank you so much!