Chicken and Chickpea Curry

Name: Chicken and Chickpea Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 tbsp vegetable oil; 1 onion (finely diced); A pinch of salt; 3 garlic cloves (grated); 1 thumb size piece ginger (grated); 2 tsp garam masala; 1 tsp ground cumin; 500 g skinless (boneless chicken thighs, diced into chunks); 2 tbsp tomato paste; ½ x 400g tin chopped tomatoes (200g); 1 x 400g tin chickpeas (drained); 200 ml full-fat coconut milk; Handful fully-prepared fresh spinach; Cooked basmati rice for 4 people (usually I do 75g uncooked per person or use 2 microwavable pouches); About 2 tbsp full-fat yoghurt; A handful of fresh coriander (roughly chopped); About 2 tbsp toasted flaked almonds (for sprinkling); 1 red chilli (sliced (deseeded, if desired))

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For an easy one-pot meal, this chicken and chickpea curry is the recipe you need. It’s simple to put together, freezes very well and makes for a perfect weeknight supper. Imagine juicy, tender chicken with chickpeas in an aromatic tomato and creamy coconut curry sauce. So good.

chicken and chickpea curry garnished with yoghurt and herbs served with rice.

Curries make a great quick and easy weeknight meal. My almond butter chicken curry or quick fish curry with coconut milk and lemongrass are great if you need more inspiration but this one is really just so easy. It’s made in one pan so there is minimal washing up. Plus it’s adaptable, you can make it vegetarian or vegan by swapping the chicken for paneer or tofu.

Why you will love this recipe:
Ingredients:
Substitutions and Variations:
Here’s how to make One Pot Chicken and Chickpea Curry:
Cooking Tips: how to toast nuts
Frequently Asked Questions
Other recipes you might enjoy:
try these…
Chicken and Chickpea Curry Recipe

Why you will love this recipe:

It is a quick and easy one pot meal.
You can have it on the table in 45 minutes.
It can be made ahead. Ideal for meal prep and busy weeknights.
Easily adaptable for vegetarians and vegans.

Ingredients:

Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!

Spices – the combination of garam masala and ground cumin creates an aromatic, mild curry sauce.

Chicken thighs – I recommend free-range chicken thighs. You need them to be skinless and boneless as they are sliced into strips.

Chickpeas – cheap and cheerful canned chickpeas (garbanzo beans in the US) bulk out this curry.

Coconut milk – opt for full-fat for best results.

Substitutions and Variations:

Chicken: you can use diced chicken breast if you prefer. Turkey works really well too. Alternatively, use leftover roast chicken (or turkey) and add it later with the coconut milk. Make sure it is piping hot before serving.

Chickpeas: you can swap the chickpeas for all sorts of different cooked tinned lentils and pulses. Butterbeans, lentils, cannellini beans…

Vegetables: this chicken and chickpea curry is great for packing in extra vegetables. I love adding diced red, yellow and/or orange peppers with the onion. You can also add roasted butternut squash or sweet potato.

Make it spicy: add diced fresh chilli after softening the onions. Alternatively, add a generous pinch of chilli flakes, chilli powder or cayenne pepper with the spices.

chicken and chickpea curry garnished with yoghurt and herbs.

Here’s how to make One Pot Chicken and Chickpea Curry:

Here’s a step by step guide for what you need to do, but you can find the full recipe below for detailed instructions.

ONE: Heat a drizzle of vegetable oil in a large non-stick pan set over low-medium heat. Add the diced onion and a pinch of salt and sauté for 10-12 minutes, stirring often, or until softened.

TWO: Add the garlic and ginger and cook for 1 minute, stirring, before adding the spices. Cook for a further 1-2 minutes before adding the diced chicken.

frying chicken before adding in the sauce.

THREE: Cook the chicken for about 5-7 minutes, stirring occasionally, or until golden on all sides.

FOUR: Stir in the tomato purée and cook out for 1 minute, stirring to coat the chicken. Pour in the chopped tomatoes and bring to a simmer.

stirring the chicken and chickpea curry together.

FIVE: Simmer for 2-3 minutes before adding the coconut milk and chickpeas. Stir well and leave to simmer for 5 minutes.

SIX: Stir the spinach for the final 2 minutes. It should gently wilt into the curry. Serve warm with rice, garnished with a dollop of yoghurt, toasted flaked almonds, freshly chopped coriander and sliced red chilli.

Cooking Tips: how to toast nuts

I always top this dish with toasted almonds. Toasted nuts are a great way to add flavour and texture, taking pretty much any dish to the next level. I know you can buy nuts pre-roasted but it is very simple to do yourself and find they are the most delicious when freshly toasted.

How to toast nuts in the oven

Preheat the oven to 180C/160C Fan. Tip your nuts on a non-stick baking tray and spread in an even layer.
Pop in the oven for about 8 minutes, shaking the tray half-way through, or until very lightly golden.
Check after 6 minutes to make sure they aren’t burning (or they will be bitter). For smaller nuts, watch extra closely as they will toast quicker.

How to toast nuts in a pan

Tip your nuts into a cold non-stick pan (big enough so they are in one layer).
Set over a low-medium heat and dry-fry until golden-light brown and fragrant, tossing occasionally.
For small nuts like pistachios, flaked almonds and pine nuts, it will be 3-5 minutes. Large nuts like pecans and walnuts are likely to take around 8 minutes. The exact timings will depend on the heat of your pan. Just remember to watch closely.

Frequently Asked Questions

Can I make this chicken and chickpea curry in advance?

Yes, you can make it ahead for an even speedier supper. Simply follow the recipe, spoon into a tupperware and leave to cool completely. Cover and chill for up to 3 days. Reheat on the hob or in the microwave until piping hot. You may like to add a splash of water to the sauce.

Can I make a plant based version of this chicken and chickpea curry?

Yes, if you are cooking for vegetarians, simply swap the diced chicken breast for pan-fried paneer or halloumi. If making for vegans, you can use pan-fried tofu. Just make sure you use the extra-firm variety (not the silken one). Also swap the yoghurt for a plant-based version.

Can I use dried chickpeas instead of canned in this chicken and chickpea curry?

You can but I like to use canned as I find this is quickest. If you are using dried, make sure you soak them overnight and then they need to be boiled until tender for around an hour. Then add to the recipe as instructed.

What are some healthy variations of this chicken and chickpea curry?

Here are some swaps you could make:
Use skinless chicken breast instead of thighs. Breast has a lower fat content.
Add more vegetables.
Opt for light coconut milk.
Serve with brown rice as it has more nutrients than white rice.

How can I make this chicken and chickpea curry in a slow cooker?

If you want to use a slow cooker, here’s what to do:
Follow the recipe until the end of step 3. Then add the aromatics and chicken to a slow cooker. Then add the tomato puree, chopped tomatoes, coconut milk and chickpeas. Cook on low for 6 hours or high for 3-4 hours. Then stir in the spinach at the last minute.