Coconut Tandoori Chicken and Chickpea Curry

  • 4 servings
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  1. Heat olive oil in a saucepan over medium‑high heat and cook onions 2 minutes.
  2. Add garlic and ginger and cook 1 minute.
  3. Add chicken cubes and brown.
  4. Add curry paste and coconut milk. Stir well and simmer over low heat 10 minutes.
  5. Add chickpeas and season with salt and pepper.
  6. Serve with basmati rice, shredded coconut, and cilantro.
You can also use

Chicken breast