Coconut Curry Chicken with Chickpeas

1.In a bowl, combine all the marinade ingredients and mix well.

2.Add the chicken breasts to the marinade and coat them well. Refrigerate for at least 1 hour, or overnight for a stronger flavor.

3.Heat vegetable oil in a large pot or Dutch oven over medium heat.

4.Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent and fragrant.

5.Add the curry powder, ground cumin, ground coriander, turmeric powder, paprika, ground cinnamon, and chili powder. Cook for 1-2 minutes, stirring constantly, until the spices are toasted and fragrant.

6.Pour in the coconut milk, diced tomatoes, and chicken broth. Stir well to combine.

7.Bring the mixture to a simmer and add the marinated chicken breasts. Cover the pot and let it cook for 25-30 minutes, or until the chicken is cooked through and tender.

8.Remove the cooked chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.

9.Add the drained and rinsed chickpeas and frozen peas to the pot. Stir well and let the curry simmer for another 5 minutes to heat through.

10.Season with salt and black pepper to taste.

11.Serve the coconut curry chicken with chickpeas over steamed rice or naan bread. Garnish with fresh cilantro.