Savory Ground Chicken and Chickpea Curry with Coconut Rice

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 pound of ground chicken and cook until browned, breaking it apart with a spatula, about 5-7 minutes.

Stir in 1 medium onion, finely chopped, and cook until translucent, about 3-4 minutes. Add 2 cloves of garlic, minced, and 1 tablespoon of fresh ginger, grated, and sauté for another minute until fragrant.

Sprinkle in 1 tablespoon of curry powder, 1 teaspoon of cumin, and 1/2 teaspoon of turmeric, stirring to coat the chicken evenly.

Pour in 1 can (15 ounces) of chickpeas, drained and rinsed, and 1 can (14 ounces) of diced tomatoes, including the juice.

Season with salt and pepper to taste, then let the mixture simmer for 10-15 minutes, allowing the flavors to meld.

Meanwhile, in a separate pot, combine 1 cup of jasmine rice, 1 can (13.5 ounces) of coconut milk, and 1/2 cup of water.

Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed.

Fluff the rice with a fork and stir in 1 tablespoon of lime juice and a pinch of salt. Serve the curry over the coconut rice, garnished with fresh cilantro and lime wedges for an extra burst of flavor.