Chicken Curry with Chickpeas
Warm, aromatic, and perfectly spiced, this Chicken Curry with Chickpeas is your go-to recipe for a comforting and hearty meal that’s bursting with flavor. Tender, bite-sized chicken thighs are simmered in a rich tomato and coconut milk base, infused with a medley of spices like cumin, turmeric, garam masala, and paprika, creating a symphony of bold yet balanced flavors. Protein-packed chickpeas add an earthy heartiness, making this dish as nutritious as it is satisfying. Easy to prepare in just 50 minutes, this curry is ideal for weeknight dinners or special occasions. Serve it with fluffy steamed rice or warm naan for a complete, soul-warming experience. Perfect for curry lovers, it's a dish that’s vibrant, wholesome, and absolutely irresistible!
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 400 grams Canned chickpeas
- 1 large Onion
- 4 Garlic cloves
- 1 tablespoon Fresh ginger
- 200 grams Tomato puree
- 200 milliliters Coconut milk
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Ground coriander
- 0.5 teaspoons Ground turmeric
- 1 teaspoon Garam masala
- 1 teaspoon Ground paprika
- 0.5 teaspoons Red chili powder
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro leaves
- 200 milliliters Water
Instructions
Cut 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 skillet or pan over medium heat.
Add the cumin seeds and let them sizzle for 30 seconds until aromatic.
Stir in the chopped onion and cook until it turns golden brown, about 5 minutes.
Add the minced garlic and grated ginger, and sauté for another minute.
Mix in the ground coriander, turmeric, paprika, chili powder, and salt. Stir well to coat the onions in the spices.
Add the tomato puree and cook for 3-4 minutes until the mixture starts to thicken and darken in color.
Stir in the chicken pieces and cook for 5 minutes, ensuring they are coated in the tomato-spice mixture.
Drain and rinse the canned chickpeas, then add them to the pan.
Pour in the coconut milk and water, stirring well to combine.
Bring the curry to a simmer, then reduce the heat to low, cover, and cook for 20 minutes, stirring occasionally.
Add the garam masala and stir. Taste the curry and adjust the seasoning with more salt if necessary.
Garnish with fresh cilantro leaves before serving.
Serve hot with steamed rice or naan bread.
Nutrition Facts
Calories |
1711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.5 g | 110% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 3972 mg | 173% | |
| Total Carbohydrate | 126.4 g | 46% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 44.5 g | ||
| Protein | 126.2 g | 252% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 392 mg | 30% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 3409 mg | 73% | |
*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.
