A healthy, high-protein recipe that you can make in just half an hour. We got all the ingredients from Deliveroo in just 20 minutes.
Chicken & Coconut Chickpeas
4.6
3
Notes
30 mins cook
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Step 1.
Slice the cucumber on an angle, then add to a bowl with the juice of one of the limes and a pinch of salt. Toss and set aside.
Step 2.
Drizzle a little olive oil over the chicken and season with salt and pepper. Place a frying pan over a medium-high heat and add the chicken. Cook for 10 mins, turning halfway through, until golden-brown on both sides. While it’s cooking, peel the garlic and ginger and drain the chickpeas. Remove the chicken from the pan and set aside on a plate to rest.
Step 3.
Add a splash of olive oil to the pan, turn the heat down to medium and grate the garlic and ginger directly into the pan. Add the turmeric, then stir to cook for a minute. Add the chickpeas along with the coconut milk, season with salt and pepper and simmer for 10 mins until thickened. Add the juice of half a lime, cutting the other half into two wedges to serve.
Step 4.
Slice the chicken, then spoon the chickpeas into the bowl and top with the sliced chicken and cucumber salad. Scatter with coriander leaves and top with a pinch of chilli flakes. Serve with a lime wedge on the side of each bowl.
Get Ingredients Delivered In As Little As 20 Minutes
With thousands of grocery products, get all the ingredients you need to rustle up these tasty recipes from Deliveroo – plus, get essentials like milk, eggs, and bread delivered in as little as 20 minutes.
With thousands of grocery products, get all the ingredients you need to rustle up these tasty recipes from Deliveroo – plus, get essentials like milk, eggs, and bread delivered in as little as 20 minutes.
Serves
2
Cucumber
Lime
Boneless Skinless Chicken Thigh
Garlic Clove
Fresh Ginger
Chickpea
Ground Turmeric
Coconut Milk
Fresh Coriander
Olive Oil
To serve
Chilli Flakes
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Get Ingredients Delivered In As Little As 20 Minutes
With thousands of grocery products, get all the ingredients you need to rustle up these tasty recipes from Deliveroo – plus, get essentials like milk, eggs, and bread delivered in as little as 20 minutes.
With thousands of grocery products, get all the ingredients you need to rustle up these tasty recipes from Deliveroo – plus, get essentials like milk, eggs, and bread delivered in as little as 20 minutes.
Serves
2
Cucumber
Lime
Boneless Skinless Chicken Thigh
Garlic Clove
Fresh Ginger
Chickpea
Ground Turmeric
Coconut Milk
Fresh Coriander
Olive Oil
To serve
Chilli Flakes
Get Ingredients Delivered In As Little As 20 Minutes
With thousands of grocery products, get all the ingredients you need to rustle up these tasty recipes from Deliveroo – plus, get essentials like milk, eggs, and bread delivered in as little as 20 minutes.
With thousands of grocery products, get all the ingredients you need to rustle up these tasty recipes from Deliveroo – plus, get essentials like milk, eggs, and bread delivered in as little as 20 minutes.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Slice the cucumber on an angle, then add to a bowl with the juice of one of the limes and a pinch of salt. Toss and set aside.
Step 2.
Drizzle a little olive oil over the chicken and season with salt and pepper. Place a frying pan over a medium-high heat and add the chicken. Cook for 10 mins, turning halfway through, until golden-brown on both sides. While it’s cooking, peel the garlic and ginger and drain the chickpeas. Remove the chicken from the pan and set aside on a plate to rest.
Step 3.
Add a splash of olive oil to the pan, turn the heat down to medium and grate the garlic and ginger directly into the pan. Add the turmeric, then stir to cook for a minute. Add the chickpeas along with the coconut milk, season with salt and pepper and simmer for 10 mins until thickened. Add the juice of half a lime, cutting the other half into two wedges to serve.
Step 4.
Slice the chicken, then spoon the chickpeas into the bowl and top with the sliced chicken and cucumber salad. Scatter with coriander leaves and top with a pinch of chilli flakes. Serve with a lime wedge on the side of each bowl.
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Notes (3)
E
Ella C.
a year ago
Banging recipe. Perfect for lunches. Small portions split for 3 into 2.
R
Rob G.
a year ago
Looks better than it tastes. Wouldn’t bother, many better ways on here to use chickpeas and chicken.
A
Anna R.
a year ago
Doesn’t feel substantial enough, we has some noodles under the chickpeas
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