Chicken and Chickpea Curry Recipe (9 Cooking Tips & Guides)

Chicken and chickpea curry is a harmonious fusion of flavors and textures. As a lover of spicy food, I've made it my mission to perfect this dish.

I’ve experimented with various chicken curry recipes and tried different ingredients. I can confidently say I’ve found the recipe that achieves the perfect balance between succulent chicken, tender chickpeas, and aromatic spices.

Join me on a gastronomic adventure, and let’s create delicious chicken and chickpea curry step-by-step.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Number of Servings: 6

Ingredients

• 1 lb boneless skinless chicken breast or thigh cut into bite-sized cubes
• 3 tablespoons olive oil
• 2 medium onions
• 1 medium red bell pepper
• 2 garlic cloves
• 15 oz diced tomatoes
• 1 can full-fat coconut milk
• 1 can chickpeas
• 2 tablespoons curry powder
• 1/2 teaspoon ground turmeric
• 1 teaspoon of grated ginger
• 2 teaspoons paprika
• 1 chicken stock cube
• 3 oz baby spinach
• 1/2 teaspoon salt
• A pinch of black pepper
• 2 tablespoons garam masala

Instructions

1. Put a large skillet on medium-high heat. Add 2 tablespoons of oil and swirl the skillet to coat.
2. Add the chicken and cook for about five minutes. Stir from time to time, and cook until the chicken is almost completely cooked.
3. Remove the chicken from the skillet and set it on a plate.
4. Add another teaspoon of oil to the skillet. Add the onions and peppers and cook for five minutes, until the onions soften. Add the garlic and cook for another minute.
5. Return the cooked chicken to the pan, and add tomatoes, coconut milk, chickpeas (make sure they are drained), curry powder, ginger, turmeric, garam masala, paprika, chicken stock, salt, and pepper. Stir to combine everything.
6. Bring the chicken chickpea curry mixture to a boil, then reduce the heat and simmer for another ten minutes. Stir the mixture a few times.
7. Remove the lid from the skillet after 10 minutes and add the spinach. Cook for two to three minutes, until the spinach wilts.
8. Serve the chicken chickpea curry over steamed rice with chopped fresh cilantro and lime wedges.

Recipe Notes

Here’s what to keep in mind when making the chicken chickpea curry recipe:

• Use creamy coconut milk, as it works great with curry. If you want to lower the amount of fat, use light-canned coconut oil. In case you don’t like coconut milk, use heavy or double cream or Greek yogurt if you want a healthy version.
• Make the chicken chickpea curry recipe grain-free by serving it over cauliflower rice instead of regular rice.
• Make the recipe vegan by substituting the chicken for another can of chickpeas or garbanzo beans. You can also add tofu and sweet potatoes instead of chicken thighs.
• Try various vegetables. For example, canned butter beans or kidney beans are a good substitute for chickpeas.
• Cook the curry until the chicken reaches 165 degrees [1].
• Cook the chicken chickpea curry a day ahead before consuming it, and store it in an airtight container in the fridge. Then reheat on the stove or in the microwave until hot. Add a little water when reheating if the gravy is too thick.
• Don’t cook the chickpea. Canned chickpeas are soft and tender within 10 minutes of cooking.
• Brown the chicken thighs or breasts before cooking other ingredients to seal in the juices.
• Freeze the chicken chickpea curry once cooled down. It lasts up to three months in the freezer.

Nutrition Facts

• Calories: 434 kcal
• Total Carbs: 36g
• Protein: 29g
• Fat: 5g
• Fiber: 7g
• Net Carbs: 6g

Ingredients and Their Substitutions

You can use these ingredients and substitutions in the chicken chickpea curry:

• Curry powder - Any Indian curry powder works. You can choose a mild curry powder or a strong one, depending on how hot you want the dish to be.
• Bay leaves and cumin seeds - Add more flavor to the chicken chickpea curry, but they aren’t obligatory.
• Onions - Use Asian shallots or baby shallots. They melt easily in the curry sauce.
• Stock - Add chicken stock cubes for more flavor. However, this isn’t obligatory, and you can skip it if you don’t have any stock cubes on hand.
• Vegetables - You can also add carrot, potato, courgette, and butternut squash if you like more veggies. Make sure they are diced.
• Herbs - Use chopped coriander, fresh ginger, and garlic for an aromatic gravy.
• Ghee - Use ghee instead of cooking oil if you want a richer buttery curry taste.
• Paprika - Don’t add paprika if you want a milder curry.
• Chicken - You can use boneless chicken breasts or chicken thighs. If you use bone-in chicken thighs or breasts, you’ll need to cook longer until the chicken pieces turn tender.
• Tomatoes - Use ripened vine tomatoes for the best curry sauce. You can also add tomato puree if you want a vibrant red color.

Also Read: Beef Broth Substitute

Should I Use Dry or Wet Chickpeas for This Recipe?

It’s better to use wet chickpeas because they cook faster. Drain the water from the can before adding to the curry.

You can also use dry chickpeas, but you need to soak them in water with a pinch of baking soda overnight.

Then drain the water, add fresh water, and boil on medium heat. Finally, lower the heat and simmer for one hour.

“You can serve chicken chickpeas curry with just about anything: naan, rice… it’s entirely up to you. This is one of those curries that goes with any sort of bread.”

- My Little Kitchen, YouTube Channel

Keep in mind dry chickpeas will increase three times when boiled, so use fewer chickpeas for the recipe.

Related Articles:

• How to Dry-Age Beef at Home
• How to Freeze-Dry Meat
• Where to Buy Dry Aged Beef?

FAQs

Embrace the Flavors of Chicken Chickpea Curry Recipes

Make the chicken and curry chickpea recipe by following the steps above.

To elevate the taste to a more exotic level, consider adding a touch of garam masala, finely chopped coriander, and a sprinkle of ground cumin.

These additional ingredients will infuse your dish with rich, aromatic flavors, giving it an unforgettable twist.

References:

1. https://www.usda.gov/media/blog/2022/10/03/cooking-meat-it-done