Coconut Tandoori Chicken and Chickpea Curry
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- Heat olive oil in a saucepan over medium‑high heat and cook onions 2 minutes.
- Add garlic and ginger and cook 1 minute.
- Add chicken cubes and brown.
- Add curry paste and coconut milk. Stir well and simmer over low heat 10 minutes.
- Add chickpeas and season with salt and pepper.
- Serve with basmati rice, shredded coconut, and cilantro.