Easy Chicken Chickpea Curry
This easy chicken chickpea curry recipe is great for weeknight dinners and is a great way to use up the cans of chickpeas in your pantry. Protein-packed and absolutely delicious, your family will love it.
Ingredients Needed
- Oil/butter. Any vegetable oil like olive oil, coconut oil, avocado oil, will work.
- Chicken thighs. I used skinless, bone-in chicken thighs. Any chicken pieces of your choice will work. If using chicken breasts, the cooking time will need to be reduced.
- Onion.Â
- Fresh garlic cloves.Â
- Fresh ginger.Â
- Spices: Garam Masala, paprika, cinnamon, chilli flakes. Other spices like curry powder, turmeric, ground cardamom, coriander and ground cumin can also be used.
- Chopped tomatoes. Any canned tomatoes will work. Diced tomatoes, tomato puree, tomato passata or crushed tomatoes will all work.Â
- Sugar.Â
- Chicken stock/chicken broth.Â
- Chickpeas/garbanzo beans.
- Heavy cream. Coconut milk or coconut cream can be substituted if you require a dairy-free recipe.
- Salt and black pepper.
- Optional: Feel free to add veggies like cauliflower, sweet potato, leafy greens like fresh spinach or red bell pepper.
How to make chicken chickpea curry
- Brown the chicken on both sides in a large deep braiser, skillet or pan set over medium-high heat.
- Make the curry by sautéing the aromatics, spices and tomatoes until fragrant. Stir in the chicken stock and sugar, add the chicken and chickpeas.
- Simmer for 15 minutes then pour in the cream and season with salt and pepper. Cook for another 15 minutes then serve garnished with fresh cilantro.
Can I make this ahead?
Chicken curry is a great make-ahead dish – the flavors continue developing and it’s often better the next day. Allow the cooked curry to cool completely then store in the fridge overnight. Leftovers can be kept in an airtight container for up to 2 days. The curry can also be frozen for up to 3 months. Thaw and reheat before serving.
Serving Suggestions
All the usual side dishes like rice, naan bread and roti/paratha will be delicious. We also love a refreshing cucumber salad.
- Curry Rice/basmati rice.
- Naan.
- Cucumber salad.
Servings: 8
Calories: 443kcal
Ingredients
- 8 chicken thighs bone in, skinless chicken thighs
- 1 large onions finely chopped
- 4 cloves garlic finely chopped
- 5 cm piece fresh ginger grated
- 2 tablespoons Garam Masala
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1 teaspoon chilli flakes
- 28 oz (800g) chopped tomatoes
- 2 teaspoons sugar optional
- 2 cups chicken stock
- 28 oz (800g) chickpeas drained
- 1 cup cream
- salt & pepper to taste
- fresh coriander chopped, to serve
Instructions
- Heat a large, deep pan over high heat and add a splash of oil to the pan.
- Brown the chicken all over then remove and set aside.
- Add the onions to the pot and allow to soften for 5 minutes then add the ginger, garlic and spices.
- Add another splash of oil if the mixture is too dry and fry for 30 seconds.
- Add the chicken and chickpeas back to the pan then pour in the tomatoes, chicken stock and sugar.
- Turn the heat down and allow to simmer for 15 minutes or until the chicken is cooked through.
- After 15 minutes, add the cream and season to taste then allow to simmer for another 15 minutes.
- Sprinkle over the chopped coriander and serve with the rice.
Video
Nutrition
Calories: 443kcal | Carbohydrates: 38g | Protein: 32g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 132mg | Sodium: 340mg | Potassium: 856mg | Fiber: 9g | Sugar: 11g | Vitamin A: 702IU | Vitamin C: 13mg | Calcium: 119mg | Iron: 5mg
Tried this recipe?Let us know how it was!
I made this tonight for supper, but halved the ingredients as there are only two of us. It was delicious, but because I like my food to be a little on the hot side, I added a teaspoon of Kashmiri chilli powder. The sauce was so delicious that I could eat it on its own as a soup without any chicken or chickpeas in it. I will definitely be making this again, and can’t wait to try more of your recipes.
So glad you liked it Jennifer 🙂