Chicken and Chickpea Curry
Dive into the irresistible flavors of this Chicken and Chickpea Curry, a hearty and aromatic dish that's perfect for weeknight dinners or cozy family meals. Tender, spiced chicken thighs are simmered with protein-packed chickpeas in a velvety sauce made from creamy coconut milk, tangy canned tomatoes, and a beautiful blend of warming spices like cumin, coriander, turmeric, and garam masala. Fragrant cilantro adds a fresh finishing touch, while the option to serve this curry alongside steamed rice or fluffy naan bread makes it a versatile crowd-pleaser. Ready in just 45 minutes, this one-pot wonder delivers bold, restaurant-quality flavors with minimal effort, perfect for both seasoned cooks and curry beginners. Keywords: chicken curry, chickpea curry, coconut milk curry, easy curry recipe, one-pot meals.
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Recipe Information
Ingredients
- 500 grams Chicken thighs
- 400 grams Canned chickpeas
- 1 large Onion
- 3 units Garlic cloves
- 1 tablespoon Ginger
- 400 grams Canned tomatoes
- 200 milliliters Coconut milk
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Ground coriander
- 1 teaspoon Turmeric powder
- 1 teaspoon Paprika
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 2 tablespoons Fresh cilantro
- 1 teaspoon Salt
- 200 milliliters Water
Instructions
Dice the chicken thighs into bite-sized pieces and set aside.
Finely chop the onion, mince the garlic, and grate the ginger.
Heat the vegetable oil in a large pan or Dutch oven over medium heat.
Add the cumin seeds and let them sizzle for 30 seconds until aromatic.
Add the chopped onions and sauté until golden brown, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for 1-2 minutes.
Add the ground coriander, turmeric powder, paprika, red chili powder, and a pinch of salt. Stir well to combine.
Pour in the canned tomatoes and cook for 5 minutes, breaking them down with a spoon.
Add the diced chicken and stir until the pieces are coated in the spice mixture. Cook for 5-7 minutes until the chicken starts to brown.
Add the canned chickpeas (drained and rinsed), followed by the water and coconut milk. Stir well.
Bring the mixture to a simmer, lower the heat, and let it cook for 15 minutes, stirring occasionally.
Stir in the garam masala and adjust seasoning with salt if needed.
Garnish with freshly chopped cilantro before serving.
Serve hot with steamed rice or naan bread.
Nutrition Facts
Calories |
2018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.0 g | 131% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 20.2 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 4518 mg | 196% | |
| Total Carbohydrate | 121.2 g | 44% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 45.7 g | ||
| Protein | 155.5 g | 311% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 465 mg | 36% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 3503 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
