Spiced Coconut-Curry Chicken & Chickpea Skillet with Protein-Packed Cottage Cheese Sauce

This fusion dish combines speedy skillet cooking with protein-packed innovation. Coconut curry meets creamy cottage cheese sauce for unexpected richness, while chickpeas add fiber and plant-based protein. Weeknight dinner just got an upgrade with global flavors in one pan.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1.5 lb chicken thighs, boneless/skinless, cubed
• 1 can (15oz) chickpeas, rinsed
• 1 cup full-fat cottage cheese
• 1/2 cup Greek yogurt
• 1 cup coconut milk
• 3 tbsp red curry paste
• 2 cups baby spinach
• 1 red bell pepper, sliced
• 1 tbsp fresh ginger, grated
• 2 tbsp coconut oil
• 1 lime (juiced)
• 1/4 cup cilantro (chopped)

Instructions

1. Blend cottage cheese and Greek yogurt until smooth. Set aside.
2. Heat coconut oil in large skillet over medium-high. Sear chicken cubes 5-6 minutes until golden.
3. Push chicken to edges. Add curry paste and ginger to center, toast 1 minute.
4. Stir in bell peppers and chickpeas, coating with curry mixture.
5. Pour in coconut milk, bring to simmer. Reduce heat to medium-low.
6. Cook 8-10 minutes until chicken reaches 165°F internally.
7. Fold in spinach and lime juice until wilted.
8. Remove from heat. Swirl in cottage cheese sauce without fully incorporating.
9. Top with fresh cilantro before serving.
10. Serve over cauliflower rice or with naan for dipping.

Chef's Note

For extra depth, bloom curry paste in oil before adding other ingredients. The swirling technique with cottage cheese sauce creates beautiful marbling.

Make-Ahead Tips

Store sauce separately for up to 3 days. Reheat proteins before assembly.

Substitutions

Paneer for chicken (vegetarian), almond milk for coconut milk (lower fat), tahini for cottage cheese (dairy-free)