Chicken Curry in a Hurry

1 tablespoon olive oil
1 red onion, finely chopped
3 garlic cloves, minced
2 tablespoons fresh ginger, grated

1 lb/500g skinless chicken thighs
2 tablespoons curry powder
1/2 teaspoon chili powder, or to taste
1/2 teaspoon sea salt

1 can coconut milk
1/2 cup cooked chickpeas

Serves 3-4
Heat olive oil over medium heat. Add chopped onions and cook until softened. Stir in minced garlic and grated ginger and cook until fragrant, another minute or so.

Add the chicken thighs and cook until the outsides of the chicken is no longer pink. Stir curry powder chili and salt into the chicken onion mixture and cook for 1-2 minutes. Add the coconut milk. Bring to a boil, then cover and simmer over low heat for 15 minutes. Add cooked chickpeas and cook for another 5 minutes. Serve with brown rice.

© Anja's Food 4 Thought. Recipe from