Curry Chicken with Chickpeas is one of our favorite recipes. It’s super easy to make and really healthy. Having enough chicken for dinner after a long day of work is tough. This recipe for curry chicken with chickpeas will solve that problem.
Fragrant chicken curry with chick peas
- Preparation and cooking time
- Prep:30 mins – 40 mins
- Cook:30 mins
- Serves 4
A low-fat curry that’s packed with full, fragrant flavour – you can make it in one pot, too
- 2 onions , quartered
- 3 fat garlic cloves
- 3cm/¼in piece fresh root ginger , peeled and roughly chopped
- 2 tbsp moglai (medium) curry powder
- ½ tsp turmeric
- 2 tsp paprika
- 1 fresh red chilli , seeded and roughly chopped
- 20g packet fresh coriander
- 1 chicken stock cube
- 425ml/¾ pint boiling water
- 4 skinless boneless chicken fillets (about 500g/1lb 2oz total weight), cubed
- 410g can chickpea , drained and rinsed
- natural low-fat yogurt , basmati rice, naan bread or grilled poppadums, to serve
- STEP 1Tip the onions, garlic, ginger, ground spices, chilli and half the coriander into a food processor. Add 1 teaspoon salt and blend to a purée. Tip the mixture into a medium saucepan and cook over a low heat for 10 minutes, stirring frequently.
- STEP 2Crumble in the stock cube, add the boiling water and return to the boil. Add the chicken, stir, then lower the heat and simmer for 20 minutes until the chicken is tender.
- STEP 3Chop the remaining coriander, reserve 2 tablespoons, then stir the remainder into the curry with the chickpeas. Heat through and divide between four bowls. Sprinkle with the reserved coriander and spoon over the yogurt, then serve with basmati rice, naan bread or poppadums.
CHICKEN CHICKPEA CURRY | VIDEO
Chicken chickpea curry. The timeless chicken curry is hard to beat on its own, but it gets even better with the addition of chickpeas. The combo of chicken and chickpeas is match made in heaven, and aromatic spices take it to the next level. Easy, hearty weeknight stunner filled to the brim with equal amounts of nutrition and deliciousness!
‘Healthy eating’ has been one of the most-buzzed word (words) of the past decade. Chic superfoods lining up the supermarket shelves and emergence of new diets were influenced by this trend. So how, exactly, is the right way to eat healthy? In my opinion, the first step to healthy eating is, obviously, transforming everyday meals into nutrition powerhouses.
So, to get you on track to healthy eating and help you keep your New Year resolution, I’ve created an amazing recipe bringing two protein-rich ingredients together – chicken and chickpeas.
LET’S MAKE CHICKEN CHICKPEA CURRY
First, the chicken. Whether you choose boneless or bone-in, the first step is dicing it into small pieces. For a succulent curry, I prefer to use either chicken thighs or bone-in chicken. And in this recipe, chicken thighs to make the prepping and cooking process much easier.
Transfer this chicken to a heated pan lightly coated with a little oil. The basic idea is to quickly brown them so the juices are sealed in to create succulent pieces of chicken. I also sprinkle them with a few aromatic Indian inspired spice mix comprising of ground turmeric, ground coriander, garam masala and a little red chili powder. The aroma of the spices sautéing in the oil is just incredible.
Next up, slices of onions, cubes of tomatoes, ginger and garlic goes into the pan. Pour in about one cup of water. And don’t forget to season. This chicken chickpea curry now goes on the simmer mode and cooked until the onions and tomatoes break down to create rich flavorful sauce.
CANNED CHICKPEAS FOR EASY WEEKNIGHT DISH
The base of the curry is simmering on the stove now. You’ll need to add a few more ingredients to make it super flavorful. This includes chickpeas alongside chopped fresh ginger, sliced green chilies and chopped coriander (cilantro) leaves.
With chickpeas, you have two options – canned or dried. Canned chickpeas need to be drained and rinsed before adding to the curry while dried chickpeas are soaked and cooked separately. Well, I decided to go with the easy option – canned chickpeas.
Final step – simmer everything together for a few minutes. While the curry is simmering, quickly boil some rice or heat up the parathas (or roti) to satisfy your carb cravings.
- For the ultimate flavorful chicken chickpea curry, I highly recommend chicken thighs
- Fresh ginger and garlic brings in another level of flavor
- The initial browning process is a ‘must’ to seal in the juices
30 minute Easy Chicken Chickpea Curry
30 minute Easy Chicken Chickpea Curry. Big flavour in a super easy & delicious weekday meal that you can have on the table in no time.
This Chicken Chickpea Curry recipe was the result of a bit of a challenge that I set for myself. It was based upon an email I got from a reader asking if I had a really quick chicken curry recipe.
Also, a recipe that didn’t use a lot of hard to find spices, was only mildly spicy and low in fat.
Normally my favourite curries take a while to simmer so the quick requirement was my biggest concern. I decided to give it a whirl anyway.
I buy whole chicken breasts for a very good reason.
I like to debone my own chicken breasts so that I can roast the bones and skins for stock later. I freeze them until I have enough to cover a baking sheet then use the instructions in my post on making Chicken Stock here.
There are a couple of Asian markets that I go to in my neighbourhood for curry spices. For this one, though, I decided to only use spices that were easily found in the spice aisle at the supermarket.
This one only has 4 spices and probably the least common of those is the Indian spice blend, garam masala. However, the last 4 supermarkets I visited each had this versatile blend in the spice display, so it’s now pretty commonly found.
Long story short, even with only a few ingredients and spices, it was terrific. Spouse is not one for hot curries so she was particularly pleased with this one; it’s her new favourite.
The kids scarfed theirs down too and were even happy to have the leftovers the next day. I would absolutely recommend making a double batch and plan for leftovers of this tasty, economical meal.