Creamy Coconut Chickpea & Chicken Curry

Heat a drizzle of oil in a small pot over medium-high heat. Add half the garlic; cook, stirring, until fragrant, 30 seconds. Stir in rice, 1¼ cups water (2¼ cups for 4), and 1 tsp salt (2 tsp for 4). Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.

Pat chicken dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook, stirring occasionally, until chicken is cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.

While rice cooks, heat a drizzle of oil in a large pan over medium-high heat. Add chopped onion and a pinch of salt; cook, stirring occasionally, until browned and softened, 4-5 minutes. Add tomato paste, curry powder, paprika, and remaining garlic. Cook, stirring frequently, until fragrant, 1 minute.

Use pan used for chicken here.

Stir chickpeas, diced tomato, coconut milk, 1 tsp sugar, ¼ cup water, and a big pinch of salt into pan. (For 4 servings, use 2 tsp sugar and ⅓ cup water.) Bring to a simmer, then reduce heat to medium. Cook until thickened, 5-7 minutes. Stir in sour cream and 1 TBSP butter (2 TBSP for 4) until melted and combined. (If mixture is too thick, add another splash of water.) Taste and season generously with salt and pepper.

Stir half the chicken into pan along with sour cream and butter. Cook through the rest of this step as instructed.