Chicken and Chickpea Curry
Let Me Tell You About This Chicken and Chickpea Curry
So, I have to confess, I first made chicken and chickpea curry almost by accident. (I’d planned for chili, ran out of beans, and there was a lonely can of chickpeas staring at me from the back of the cupboard. You know how it goes.) But ever since then, it’s become one of those dinners that’s equal parts comfort food and weeknight hero. There’s something about the spicy-smoky smell wafting through the house that makes my kids poke their heads into the kitchen and ask, “Is it curry night?” Which, frankly, is all the validation I need.
Oh, and funny story — I once tried making it in my slow cooker and, let’s just say, it turned into more of a mush than a curry. Lesson learned. Anyway, let’s get into it.
Why I Think You’ll Love This (Like, For Real)
I make this when I want something hearty but don’t feel like spending all night fussing. My family goes bananas for it because it’s cozy, filling, and (bonus!) it tastes even better the next day for lunch. Sometimes I get lazy and use pre-cooked shredded chicken — no shame in that game. And for real, there’s nothing quite like dipping a hunk of bread into that sauce. (I tried naan from the freezer section once; it was honestly pretty decent.)
When you’ve had one of those days where the dishwasher is full and you’re running low on pep, this curry basically cooks itself. Well, sort of — you still have to chop an onion. Sorry.
Here’s What You’ll Need (Swaps Welcome!)
- 2 chicken breasts (or 4 thighs — honestly, thighs are juicier but I use whatever’s in the fridge)
- 1 can chickpeas, drained and rinsed (My gran swore by the organic brand, but the cheap stuff works just fine, too)
- 1 large onion, chopped (red or white — I’ve even used shallots in a pinch)
- 2 cloves garlic, minced (or use a big spoonful of that jarred stuff if it’s a busy day)
- 1 thumb-sized piece of ginger, grated (skip it if you’re out, but it does add zing)
- 2 tbsp curry powder (sometimes I just use whatever “curry blend” is left in the cupboard)
- 1 tsp cumin
- 1/2 tsp smoked paprika (optional, but I love the hint of smoke)
- 400g (14oz) can chopped tomatoes — fresh is fine, but more effort
- 200ml (about 3/4 cup) coconut milk (or cream, or even a splash of yogurt if you’re feeling saucy)
- Salt and pepper (I eyeball it, but about a teaspoon of each)
- Chopped fresh coriander for serving (if you like it, otherwise parsley is grand)
- Oil for cooking (olive, sunflower, whatever — just don’t use extra-virgin for frying, learned that the hard way)
How I Throw It All Together
- Heat a good glug of oil in a big pan over medium heat. Toss in the onions and let them go soft — about 5 minutes. This is usually when I forget I haven’t minced the garlic yet. So, I do that now and then add it with the ginger.
- Once the kitchen smells amazing (and people are asking what’s cooking), add the curry powder, cumin, and smoked paprika. Stir everything so the spices coat the onions. If it sticks a bit, just splash in a little water.
- Chop the chicken into bite-sized pieces. Into the pan it goes. Brown it lightly on all sides. Don’t worry if it’s not cooked through yet — the sauce takes care of that.
- Pour in the chopped tomatoes and coconut milk. Stir, scraping any golden bits off the bottom (that’s flavor!).
- Add the chickpeas. Bring the whole shebang to a simmer, then drop the heat to low. Cover and let it bubble gently for 20-25 minutes. This is where I usually sneak a taste and add a pinch more salt — or a little sugar if the tomatoes are extra tart.
- Take the lid off for the last 5 minutes if you want it thicker. Or leave it as is if you like it soupy — I like it somewhere in between.
- Sprinkle with chopped coriander (or don’t, no pressure). Serve hot!
Things I Learned (Sometimes the Hard Way)
- If you add the coconut milk too early, it can split. Not the end of the world, but just keep it low and slow.
- Once I got distracted by a phone call and let it simmer a good 45 minutes. It was actually even better, but the chicken sort of vanished into the sauce. So, maybe don’t get that distracted.
- Don’t stress about the brand of chickpeas. They all taste the same once they’re in curry. (If you’re curious about different brands, Serious Eats did a taste test — I found it pretty much confirmed my suspicions.)
Things I’ve Tried (and One That Flopped)
- Swapped out coconut milk for Greek yogurt — works, but you have to stir it in off the heat or it curdles. Learned that lesson quick!
- Made it vegetarian with cauliflower instead of chicken. Actually, not bad. Add the cauliflower later so it doesn’t disintegrate.
- Tried adding spinach at the end. Tasted fine but turned the curry a bit swampy-looking. Not my favourite, but maybe you like green things.
- Oh, and once I threw in potatoes thinking it’d bulk it up. It just soaked up all the sauciness. I wouldn’t recommend, unless you really love spuds.
Got the Gear? (But Don’t Panic if Not)
I usually make this in a wide, deep frying pan — anything with a lid works. Don’t worry if you don’t have the ‘right’ pan; I’ve used a battered old stockpot and it turned out grand. If you’ve got a slow cooker, you could put everything in and let it go for a few hours on low, but as I mentioned, it loses a bit of texture. Up to you.
How Long Does It Keep? (Not That It Ever Lasts!)
Leftovers will keep in the fridge for 2 or 3 days, covered. But honestly, in my house it never lasts more than a day! I think it actually tastes better the next day — the flavors hang out together and get cosier. You can freeze it, too, though the coconut milk might separate a bit. Just give it a stir after reheating and you’re golden.
What To Serve With This (My Family’s Way)
We usually pile it onto steamed basmati rice with a squeeze of lime and maybe a dollop of yogurt if things got a bit spicy. On the odd occasion, I’ll toast some pitta bread (or whatever’s at hand — even regular sandwich bread, no kidding) and use it to scoop up the good bits. Oh, and a side of cucumber salad if I’m feeling fancy.
Pro Tips (Learned by Trial — and Error!)
- Don’t rush browning the chicken. I once tried to skip straight to the sauce and got weird, chewy meat. Just… don’t.
- Actually, I find it works better if you use boneless, skinless thighs — they’re juicier and don’t dry out. But breasts are fine in a pinch.
- Always taste before serving. The salt level can really depend on your tomatoes and chickpeas. Sometimes I forget and, well, it’s bland. Don’t be like me.
- If you’re unsure about your curry powder, give it a whiff first — if it smells musty, toss it! (I learned this the hard way, yikes.)
- Also, if you like a hotter curry, add a pinch of chili flakes or a fresh green chili with the onions. I leave this out if the kids are eating.
- For more in-depth spice advice, I sometimes browse The Kitchn.
FAQ (Because I Actually Get These)
- Can I use leftover roast chicken? — Absolutely, just add it with the chickpeas so it doesn’t overcook. But don’t expect it to be as juicy as fresh-cooked.
- Is this spicy? — Not really — unless you want it to be! Add more chili or a splash of hot sauce if you like it fiery. Or don’t, it’s your call.
- Can I double the recipe? — You can, but don’t crowd your pan or it’ll get soggy. Maybe use two pans or a big pot if you’re feeding a crowd.
- What if I’m out of coconut milk? — Use yogurt or even regular cream. I did this once and it worked fine, though the flavor changes a bit.
- Are canned or dried chickpeas better? — I almost always use canned for speed. But if you want to soak and cook your own, go for it! Just don’t forget to salt your cooking water.
- How do I keep chicken from getting tough? — Don’t overcook, and use thighs if you can. (And don’t be afraid to sneak a taste to check!)
- Oh, and (random question from my neighbor): If you spill the curry on your shirt, get it in cold water immediately. Trust me on this one. Learned the messy way.
Well, I think that’s about all the curry wisdom I can squeeze out of my brain for now. If you’re ever stuck for dinner ideas, seriously — give this chicken and chickpea curry a go. Or, you know, just order takeaway. No judgment here!
Ingredients
- 500 g boneless chicken thighs, cut into pieces
- 1 can (400 g) chickpeas, drained and rinsed
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 can (400 g) diced tomatoes
- 200 ml coconut milk
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
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1Heat vegetable oil in a large pot over medium heat. Add chopped onion and sauté for 4-5 minutes until softened.
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2Add garlic and ginger, and cook for 1 minute until fragrant. Stir in curry powder and ground cumin, and cook for another minute.
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3Add chicken pieces to the pot and cook for 5-6 minutes, stirring occasionally, until lightly browned.
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4Pour in diced tomatoes and coconut milk. Stir well, bring to a simmer, and cook for 15 minutes.
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5Add chickpeas, season with salt and pepper, and simmer for another 10-12 minutes until the chicken is cooked through and the sauce has thickened.
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6Garnish with fresh cilantro and serve hot with rice or naan.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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