Chicken and Chickpea Curry

This chicken and chickpea curry is the recipe to try when you’re craving takeout but want to keep it healthy. It’s absolutely delicious and also packed with protein and fiber for a treat that’s also good for you.

I love whipping up a good curry, but sometimes, after a long day, I don't want anything too complicated. That's why my chicken and chickpea curry recipe is a lifesaver! It's got all those amazing curry flavors – warm spices, creamy coconut milk – but it comes together in a snap.

This recipe is seriously so easy. You basically toss everything in one pan, let it simmer for a bit, and dinner's ready. The chicken is tender, the chickpeas add a satisfying bite, and the sauce is just incredibly flavorful.

If you're looking for a delicious and healthy meal that's perfect for busy weeknights, this chicken curry with chickpeas and coconut milk is the answer. Trust me, you're going to love it!

Why you’ll love this chicken and chickpea curry

• So tasty! The spices, coconut milk, and chickpeas make this curry seriously delicious.
• Good for you. It's full of protein and veggies, so it's a nutritious meal you can feel good about.
• Super easy. This is a perfect weeknight dinner – it's quick to make, and you can even customize it as you wish.

What goes into chickpea and chicken curry

Olive oil — This is my go-to oil simply because I always have a bottle on the counter. A neutral oil like canola or vegetable oil works here, too. You can also use coconut oil.

Onion — Yellow or white onions are perfect. I usually dice mine pretty small, so they melt into the sauce.

Green or red bell pepper — Any color will do here — just go with what you have on hand.

Garlic + ginger — I like using fresh, but in a pinch, you can substitute the garlic for a teaspoon or so of garlic powder and the ginger for a similar amount of ground ginger.

Chicken — Boneless, skinless thighs are my favorite because they stay juicy in this curry. Chicken breast would also work if that’s what you prefer! Cut the chicken into bite-sized pieces.

Spices — I use a basic combo of garam masala, cumin, coriander, and cayenne pepper, but feel free to play around. Curry powder is a great all-purpose option if you want to keep things simple.

Tomato paste + tomato sauce (passata) — The paste gives the sauce richness and depth, while the passata adds a bright tomato flavor. If you only have a can of diced tomatoes, those would work too!

Chickpeas — Canned chickpeas are a time-saver. Just drain, rinse, and toss them in!

Coconut milk — I only used the creamy top of a can of full-fat coconut milk in this recipe as I wanted the creaminess without any extra liquid. Coconut cream would also work here.

How to make chicken and chickpea curry

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper and cook for 5 minutes until softened.

Add the garlic and ginger and cook for another minute until fragrant.

Add the chicken and cook for 5-6 minutes until sealed and no longer pink.

Stir in the garam masala, ground cumin, ground coriander and cayenne pepper and cook for a further minute.

Next, stir in the tomato paste, tomato sauce, chickpeas, chicken stock and coconut milk.

Bring to a simmer, then reduce heat and cover. Simmer for 15-20 minutes or until chicken is cooked through and the sauce has thickened to your liking.

Stir in the spinach and place a lid on the pan for 1-2 minutes to allow it to wilt.

Adjust the seasoning to taste, then sprinkle the fresh cilantro on top. Serve your chicken and chickpea curry over rice or naan, with extra fresh cilantro if you like.

Recipe notes and tips

• Take the time to get a nice sear on the chicken pieces – this builds flavor and makes for a better curry.
• Before serving, taste your curry and adjust with salt, pepper, a little extra spice, or a squeeze of fresh lemon/lime juice to brighten the flavors.
• Serve the curry with plain naan bread for scooping up the delicious sauce or opt for a fluffy basmati or long-grain rice.

Substitutions and variations

• Make it vegetarian/vegan: Swap the chicken for extra chickpeas, cubes of firm tofu, or your favorite plant-based protein. You can also add other veggies like carrots, potatoes, or cauliflower.
• Adjust the heat level with more or less cayenne, add a touch of smoked paprika, or try a different curry blend altogether.
• Swap out the spinach for kale, Swiss chard, or another hearty leafy green.

Leftovers and storage

• This chicken and chickpea curry stores, reheats, and freezes beautifully!
• For storing, cool the curry completely and then place it in an airtight container in the refrigerator for up to 3 days.
• Reheat leftovers gently over medium heat on the stovetop or in individual portions in the microwave.
• Reheat leftovers gently over medium heat on the stovetop or in individual portions in the microwave.

If you liked this chicken and chickpea curry recipe, you might also like some of my other easy curry recipes:

• Chicken Saag (Chicken Spinach Curry)
• Easy Lentil and Chickpea Curry
• Coconut Pork Curry
• Thai Red Curry Chicken
• Chicken Bhuna Curry

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