This chicken and chickpea curry is a hearty, flavorful dish with tender chicken, chickpeas, and a rich, aromatic curry sauce. It’s packed with spices, making it a perfect comfort food that pairs wonderfully with rice or naan bread.
Recipe Overview
Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Calories: ~450 per serving
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1-inch piece of fresh ginger, grated
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 2 tbsp olive oil or vegetable oil
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground turmeric
- ½ tsp ground cinnamon (optional)
- 1 tsp paprika
- 1 tbsp tomato paste
- 1 cup chicken broth
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan bread for serving
Instructions
1. Sauté the Chicken
In a large pot or skillet, heat 1 tablespoon of oil over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook for 6-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the pot and set aside.
2. Cook the Aromatics
In the same pot, add the remaining tablespoon of oil. Add the diced onion, garlic, and grated ginger. Sauté for 2-3 minutes until softened and fragrant.
3. Add the Spices
Add the curry powder, cumin, turmeric, cinnamon (if using), and paprika to the pot. Stir well to coat the onion and garlic with the spices, cooking for 1 minute to bring out their flavors.
4. Simmer the Sauce
Stir in the tomato paste and cook for another minute. Add the diced tomatoes, coconut milk, and chicken broth. Bring the mixture to a simmer and let it cook for 5-7 minutes, allowing the flavors to combine and the sauce to thicken slightly.
5. Add the Chicken and Chickpeas
Return the cooked chicken to the pot and add the chickpeas. Stir everything together and let it simmer for another 10-12 minutes, or until the sauce is thickened and the chicken is fully coated with the curry sauce.
6. Final Seasoning and Serve
Taste the curry and adjust seasoning with salt and pepper as needed. Garnish with fresh cilantro. Serve the curry over steamed rice or with warm naan bread for a complete meal.
Tips for the Best Chicken and Chickpea Curry
- For a spicier curry, add a chopped chili or some red pepper flakes when cooking the onions.
- If you want a thicker sauce, let it simmer uncovered for a bit longer.
- You can also add vegetables like spinach, bell peppers, or peas to the curry for extra color and nutrition.
This chicken and chickpea curry is full of warmth and flavor, making it a perfect dish for a cozy dinner. It’s simple to make but rich in taste, and it’s sure to become a favorite in your recipe collection!
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Chicken and Chickpea Curry Recipe
- Total Time: 40 minutes
Description
This chicken and chickpea curry is a hearty, flavorful dish with tender chicken, chickpeas, and a rich, aromatic curry sauce. It’s packed with spices, making it a perfect comfort food that pairs wonderfully with rice or naan bread.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1-inch piece of fresh ginger, grated
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 2 tbsp olive oil or vegetable oil
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground turmeric
- ½ tsp ground cinnamon (optional)
- 1 tsp paprika
- 1 tbsp tomato paste
- 1 cup chicken broth
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan bread for serving
Instructions
1. Sauté the Chicken
In a large pot or skillet, heat 1 tablespoon of oil over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook for 6-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the pot and set aside.
2. Cook the Aromatics
In the same pot, add the remaining tablespoon of oil. Add the diced onion, garlic, and grated ginger. Sauté for 2-3 minutes until softened and fragrant.
3. Add the Spices
Add the curry powder, cumin, turmeric, cinnamon (if using), and paprika to the pot. Stir well to coat the onion and garlic with the spices, cooking for 1 minute to bring out their flavors.
4. Simmer the Sauce
Stir in the tomato paste and cook for another minute. Add the diced tomatoes, coconut milk, and chicken broth. Bring the mixture to a simmer and let it cook for 5-7 minutes, allowing the flavors to combine and the sauce to thicken slightly.
5. Add the Chicken and Chickpeas
Return the cooked chicken to the pot and add the chickpeas. Stir everything together and let it simmer for another 10-12 minutes, or until the sauce is thickened and the chicken is fully coated with the curry sauce.
6. Final Seasoning and Serve
Taste the curry and adjust seasoning with salt and pepper as needed. Garnish with fresh cilantro. Serve the curry over steamed rice or with warm naan bread for a complete meal.
Notes
- For a spicier curry, add a chopped chili or some red pepper flakes when cooking the onions.
- If you want a thicker sauce, let it simmer uncovered for a bit longer.
- You can also add vegetables like spinach, bell peppers, or peas to the curry for extra color and nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~450 per serving