Chickpea Curry and Rice
Are you looking for a way to use up some beans and rice? Try this Chickpea Curry recipe!
Ingredients
- 2 cups water for chicken
- 4 bone-in Chicken Thighs
- 1 onion
- garlic (to taste)
- 1 TBSP Garam Masala
- 1 tsp ground coriander
- 1 TBSP ground cumin
- 1 TBSP curry powder
- 1 tsp cayenne pepper
- 1 tsp salt
- 1 tsp sugar
- chickpeas
- diced tomatoes
- 1 can coconut milk
- 2 cups basmati rice
- 2 cups water/broth for rice (2 1/4 cups for brown rice)
Ingredients
- Rinse rice and soak for 15 minutes. Set aside.
- Add chicken thighs to Instant Pot with 2 cups of water.
- Pressure cook thighs on high for 5 minutes.
- Chop onions and garlic. Fry in olive oil until onions are translucent.
- Add spices, stir.
- De-bone and shred cooked chicken. Save broth for next step.
- Cook rice in pressure cooker with broth from chicken – add more water if needed to reach 2 cups (2 1/4 cups for brown rice) on high pressure for 4 minutes (15 for brown rice).
- Add Chickpeas, diced tomatoes, and coconut milk to onion and spice mixture.
- Mix well and heat. Serve over rice.
Enjoy your chickpea curry!
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