Simple Almond Chicken, Chickpea and Eggplant Curry.
Welcome to a cozy, aromatic weeknight dinner that feels both comforting and a little bit fancy. This Simple Almond Chicken, Chickpea and Eggplant Curry. blends creamy almond-coconut milk, tender eggplant, earthy chickpeas, and juicy chicken into a fragrant curry that’s easy to make but impressive to serve. It’s inspired by pantry-friendly ingredients and bright, fresh herbs so every bite has balance — heat, herb, creaminess, and a touch of sweetness from roasted tomatoes.
Why you’ll love this recipe
It’s simple enough for a weeknight, but the layers of flavor and texture make it special enough for guests. The almond butter adds body and depth without being heavy, while the dual measure of Almond Breeze Almondmilk Coconutmilk Original Unsweetened keeps the sauce silky. Eggplant soaks up the curry flavors and mushrooms give a meaty bite to the dish. Finished with fresh basil, cilantro, and mint, it’s bright and soulful.
Ingredients
- ▢2 cups Almond Breeze Almondmilk Coconutmilk Original Unsweetened
- ▢1 cup jasmine or basmati rice
- ▢1 tablespoon fresh ginger, grated
- ▢2 tablespoons fresh basil, chopped
- ▢2 tablespoons olive oil
- ▢1 pound boneless skinless chicken, cut into bite size pieces (OMIT for vegan version)
- ▢1/4 cup coconut oil
- ▢2 small or 1 large eggplant, cut into cubes
- ▢8 ounces button mushrooms, sliced
- ▢1 cup cherry tomatoes
- ▢2 teaspoons fresh ginger
- ▢2 cloves garlic, minced or grated
- ▢1-3 tablespoons Thai red curry paste (I used 3)
- ▢1 tablespoon curry powder (I like to use spicy yellow curry powder)
- ▢1-2 dried chile de arbol, crushed or 1 fresno pepper, seeded + diced (use 1 for less heat)
- ▢2 cups Almond Breeze Almondmilk Coconutmilk Original Unsweetened
- ▢3 tablespoons creamy almond butter
- ▢1 ounce can chickpeas, rinsed + drained, 15
- ▢1/2 cup fresh cilantro, chopped
- ▢1/2 cup fresh basil, chopped
- ▢fresh mint for serving
Make-ahead and substitutions
You can chop vegetables and measure spices ahead of time to speed up dinner. For a plant-based version, omit the chicken and add extra mushrooms or firm tofu. If you prefer less heat, start with 1 tablespoon Thai red curry paste and only one dried chile de arbol or the seeded fresno pepper.
Equipment
- Large skillet or wide sauté pan
- Medium pot for rice
- Measuring cups and spoons
- Wooden spoon or spatula
Step-by-step directions
Below are clear, sequential steps to make this Simple Almond Chicken, Chickpea and Eggplant Curry.. Follow the order and amounts exactly for best results.
- Cook the rice. Rinse 1 cup jasmine or basmati rice until the water runs clear. Combine the rinsed rice with 2 cups water (or follow your rice package ratio) in a medium pot. Bring to a gentle boil, then reduce heat to low, cover, and simmer until the rice is tender and water is absorbed (about 15 minutes for jasmine, 18–20 for basmati). Remove from heat and let rest covered for 5 minutes, then fluff with a fork.
- Prepare aromatics and herbs. Grate 1 tablespoon fresh ginger. Measure an additional 2 teaspoons fresh ginger for the sauce. Mince or grate 2 cloves garlic. Chop 1/2 cup fresh cilantro and 1/2 cup fresh basil; set aside half of the basil (2 tablespoons) for garnish and stir the rest into the curry later.
- Heat the pan and brown the chicken. Place a large skillet or wide sauté pan over medium-high heat. Add 2 tablespoons olive oil. When the oil is hot and shimmering, add 1 pound boneless skinless chicken, cut into bite-size pieces. Sear the chicken, stirring occasionally, until the pieces are lightly browned on all sides and cooked through, about 5–7 minutes depending on size. Transfer the cooked chicken to a plate and set aside. (If omitting chicken for a vegan version, skip this step and proceed to the next after heating the oil.)
- Brown the eggplant and mushrooms in coconut oil. Reduce heat to medium. Add 1/4 cup coconut oil to the same pan. Once melted and hot, add the cubed eggplant (from 2 small or 1 large eggplant) in a single layer if possible. Let the eggplant cook undisturbed for a few minutes to develop color, then stir. Add 8 ounces sliced button mushrooms and continue to cook until both eggplant and mushrooms are golden and softened, about 6–8 minutes. If the pan starts to stick, reduce heat slightly and stir more frequently.
- Add tomatoes, ginger, and garlic. Add 1 cup cherry tomatoes to the pan with the eggplant and mushrooms. Stir in the remaining 2 teaspoons fresh ginger and the 2 cloves garlic (minced or grated). Cook for 1–2 minutes until the garlic and ginger are fragrant and the tomatoes begin to soften.
- Build the curry base with pastes and spices. Stir in 1–3 tablespoons Thai red curry paste (I used 3) and 1 tablespoon curry powder (spicy yellow variety recommended). Add 1–2 dried chile de arbol, crushed, or 1 seeded + diced fresno pepper (use 1 for less heat). Cook the paste and spices with the vegetables for about 1 minute to bloom the flavors, stirring constantly to prevent burning.
- Add almond-coconut milk and almond butter. Pour in 2 cups Almond Breeze Almondmilk Coconutmilk Original Unsweetened and 2 cups Almond Breeze Almondmilk Coconutmilk Original Unsweetened (note: the recipe lists the almond-coconut milk twice; combine as 4 cups total). Stir in 3 tablespoons creamy almond butter until it dissolves into the sauce and the mixture is smooth. Bring the sauce to a gentle simmer.
- Return chicken and add chickpeas. Add the seared chicken back to the pan (or add extra mushrooms/tofu if you omitted chicken). Stir in the contents of a 1 ounce can chickpeas, rinsed and drained. Allow the curry to simmer, stirring occasionally, until the chicken is heated through and the flavors have melded, about 5–7 minutes. The sauce should thicken slightly as it simmers.
- Adjust seasoning and finish with herbs. Taste the curry and adjust heat or salt as needed. Stir in 2 tablespoons fresh basil (the portion set aside earlier) and 1/2 cup fresh cilantro, chopped. Let the herbs wilt into the sauce for 1 minute. Remove the pan from heat.
- Serve. Spoon the cooked jasmine or basmati rice into bowls or onto plates. Ladle the curry over the rice and garnish with additional fresh basil, chopped cilantro, and fresh mint leaves as desired. If you like extra brightness, squeeze a little lime over the curry before eating.
Troubleshooting and tips
- If the eggplant soaks up too much oil, add a splash of water and cover briefly to steam and soften it fully.
- If your curry is too thin, simmer a few minutes uncovered to reduce and thicken. If it’s too thick, whisk in a little extra Almond Breeze Almondmilk Coconutmilk Original Unsweetened until you reach the desired consistency.
- For a deeper roasted flavor, roast the eggplant cubes at 425°F for 20 minutes instead of pan-frying. Then add to the curry in step 5.
- Leftovers keep well in the refrigerator for 3–4 days and often taste even better the next day as the flavors meld.
Serving suggestions
Serve this Simple Almond Chicken, Chickpea and Eggplant Curry. over jasmine or basmati rice as directed, or try it with warm naan, quinoa, or cauliflower rice for a lighter option. Add a side salad of cucumbers, red onion, and lemon for freshness, and tuck extra herbs on the table for guests to sprinkle on top.
Variations
- Vegan version: Omit the chicken and add extra mushrooms, firm tofu, or roasted cauliflower. Everything else stays the same.
- Nut-free: Replace the almond butter with sunflower seed butter and omit fresh mint if you’re avoiding cross-flavoring.
- Milder: Reduce Thai red curry paste to 1 tablespoon and skip the chile de arbol or fresno pepper.
Notes on ingredients
This recipe uses Almond Breeze Almondmilk Coconutmilk Original Unsweetened for a creamy, lightly coconutty base without adding sugar. The creamy almond butter provides body and a subtle nutty richness that pairs beautifully with Thai red curry paste and curry powder. Fresh herbs at the end brighten everything up and provide balance to the spicy, savory sauce.
Final thoughts
This Simple Almond Chicken, Chickpea and Eggplant Curry. is a weeknight winner: quick enough to make on a busy evening but layered with flavor in every spoonful. It’s adaptable, herb-forward, and full of comforting textures. Keep the pantry staples on hand and you’ll be able to pull this together anytime you want something cozy, creamy, and satisfying.
Enjoy this curry warm, with plenty of rice and herbs, and don’t be afraid to make it your own—swap vegetables, adjust heat, or add a squeeze of citrus to tailor it to your tastes.
Simple Almond Chicken, Chickpea and Eggplant Curry.
Ingredients
Equipment
Method
- Pour 2 cups almond-coconut milk into a medium pot and bring to a low boil.
- Add 1 cup jasmine or basmati rice, 1 tablespoon grated ginger, salt to taste, and 1 tablespoon coconut oil if using; stir, cover, reduce heat to the lowest setting and cook 10 minutes.
- Turn off the heat and leave the pot covered for 20 minutes without lifting the lid, then fluff the rice with a fork.
- Heat a large skillet over medium-high heat and add 1 tablespoon olive oil.
- Add the chicken (if using) and sauté until browned and cooked through, about 5–10 minutes; transfer the chicken to a plate.
- Add 2 tablespoons coconut oil to the same skillet, then add cubed eggplant and sauté 3–4 minutes.
- Toss in sliced mushrooms, cherry tomatoes, 2 teaspoons fresh ginger and 2 cloves minced garlic; sauté another 4–5 minutes until vegetables begin to soften and tomatoes start to burst.
- Return the cooked chicken to the skillet and stir to combine with the vegetables.
- Add curry powder, Thai red curry paste (1–3 tablespoons to taste) and crushed chile de arbol or diced Fresno pepper; cook and stir 1 minute to bloom the spices.
- Pour in 2 cups almond-coconut milk and stir in 3 tablespoons creamy almond butter; bring to a boil, then simmer about 5 minutes until the sauce thickens slightly.
- Remove from heat and stir in rinsed chickpeas, chopped basil and chopped cilantro.
- Serve the curry over the prepared rice and garnish with fresh mint if desired.
Notes
- Omit chicken for a vegan version.
- Use 1 Fresno pepper for milder heat.
- Rice cooking times may vary by stove—adjust as needed.
- Stir almond butter in off the heat to prevent separation.
