★ Why You'll Love this Recipe ★
This easy chicken and chickpea curry recipe is a healthy and delicious meal, full of lean proteins and veggies.
This flavorful dish has a creamy coconut base and aromatic spices that will make your whole house smell amazing.
With just a touch of sweetness, this well-balanced curry is rich and mildly spicy making it enjoyable for the whole family.
There is plenty of sauce so you can serve it over rice or soak up the extra sauce with fresh naan.
★ Ingredients You'll Need ★
This dish is made up of a blend of fresh and pantry ingredients plus two signature spices to Indian cuisine — curry and garam masala.
Here's a look at everything you'll need:
- Extra virgin olive oil. This provides excellent flavor but can be substituted with other high-heat cooking oils if you prefer.
- Chicken breast. You can use chicken breast or thighs.
- Salt. I really enjoy sea salt but you can use regular table salt, too.
- Black pepper. Fresh cracked is always best but isn't required.
- Onion. The mild flavor of white onion works best with this dish but you can use yellow onion, too.
- Red bell pepper. Red bell pepper is a touch sweeter than green pepper, making this the best choice; however, other color bell peppers can be used if desired.
- Garlic. To save time, try using garlic paste.
- Curry powder. I used Spice Islands brand curry powder.
- Petite diced tomatoes. You can also use crushed tomatoes if you prefer a smoother sauce. Fresh heirloom tomatoes can also be used. To remove the skin, blanch in boiling water then shock in an ice bath to loosen skin then peel away.
- Chickpeas. I find the higher quality canned chickpeas to be much better with not so many shells. Be sure to drain and rinse.
- Coconut milk. Canned and unsweetened. I recommend full-fat coconut milk for this curry. It adds a rich and creamy flavor that lite coconut milk doesn’t quite replicate.
- Garam masala. You can use McCormick Gourmet garam masala available at many grocery stores or shop other brands at your local Indian food store or on Amazon.
- Sugar. Regular table sugar helps balance out the bitterness in curry in the same way you add sugar to tomato sauce. You don't need much but it makes a world of difference. You can use honey or agave nectar if you prefer.
- Baby spinach. Fresh, tender spinach leaves is ideal. Big portions of stems removed for the best flavor as stems can be bitter.
- Fresh lime juice. Fresh-squeezed is always much more flavorful than anything else and it doesn't take too long. I use an old school glass juicer or sometimes squeeze into a bowl then scoop out the seeds with a fork.
★ How to Make this Recipe ★
This delicious Indian dish is easy to prepare and comes together in just about 30 minutes.
Here's a look at the steps involved:
- Pan-fry chicken and set aside.
- Sauté onion and red pepper with salt and pepper.
- Add garlic and curry powder. Add chickpeas then simmer.
- Add coconut milk; continue to simmer.
- Season curry with sugar and garam masala.
- Add spinach. Squeeze lime juice. Serve over rice.
That's all there is to it. Easy! Delicious!
★ Tips & FAQs ★
Can I make this dish vegetarian?
Yes. This curry can easily be made vegetarian by substituting paneer (Indian cheese), tofu, diced sweet potatoes, or cauliflower for the chicken.
Want even more flavor?
Experiment with adding in ground cumin, coriander, turmeric, and chili powder for additional depth of flavor.
Taste the curry while cooking and adjust the spice levels according to your preference.
Sometimes a touch more sugar or salt can make a big difference too.
What type of tomato is best for Indian curry?
Choose a good-quality, unseasoned canned tomatoes for the curry base for the best flavor. Choose crushed tomatoes for a smoother sauce.
Marinate the chicken.
If time permits, marinate the chicken with spices and plain yogurt for up to 4 hours to enhance its taste and texture.
Simmering Time
Allow the curry to simmer on low heat to let the flavors meld. This enhances the taste of the dish.
What type of rice is best served with this curry?
Basmati rice complements the flavors of chickpea and chicken curry well. You can also use brown rice for a healthier option.
Storing Leftovers
Leftovers can be stored in the fridge for up to 3 days. Store in an airtight container.
This curry can also be frozen for future meals. Store it in an airtight container and thaw before reheating. Reheat just until warmed.
What sides go well with this dish?
Naan, roti, or pita bread are excellent choices. A side of raita (yogurt with spices) also pairs nicely.
Fresh sliced cucumbers with lemon juice and garam masala is another great quick and easy side dish.
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Chickpea Chicken Curry Bowl
Equipment
Ingredients
- 2 tablespoon extra virgin olive oil
- 1 lb chicken breast cut into bite-sized pieces
- 1 teaspoon salt divided
- ¼ teaspoon black pepper freshly ground
- 1 small white onion chopped
- 1 red bell pepper chopped
- 2 teaspoon garlic paste (or 2 cloves fresh)
- 1 ½ tablespoon curry powder
- 14.5 oz can petite diced tomatoes
- 15.5 oz can chickpeas drained and rinsed
- 13.5 oz can unsweetened coconut milk
- 1 tablespoon garam masala
- 2 teaspoon sugar
- 3 oz baby spinach
- 1 lime
Serve with
- 2 cups cooked basmati rice
- 4 pieces naan optional
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Instructions
- Heat olive oil in a large skillet over medium-high heat. Add chicken to skillet and season with ½ teaspoon salt and ¼ teaspoon black pepper. Cook chicken for 5-7 minutes until fully cooked through. Remove the chicken from the pan and set aside.
- Add onion and red bell pepper to skillet with remaining ½ teaspoon of salt. Cook for 3-4 minutes until vegetables are just starting to soften. Add garlic and curry powder to skillet and cook for 1 more minute.
- Drain and rinse the can of chickpeas. Return cooked chicken to the pan, and add diced tomatoes and chickpeas. Bring curry to a low simmer.
- Add coconut milk and stir well until sauce is creamy. Reduce heat to medium and allow curry to simmer for 5-10 minutes until chickpeas are softened and curry has thickened slightly.
- Season curry with sugar and garam masala; stir to combine.
- Add baby spinach to the skillet. Stir spinach into the sauce until wilted.
- Stir in a squeeze of fresh lime juice and serve over warm, cooked rice.
Sally says
I enjoyed this. It has a light flavor. It didn't thicken up. I think it needs corn starch. I also used larger spinach not baby. Instead of three ounces of spinach, I added two large bunches of spinach and it was good. When I was cooking the chicken I added 1/2 a teaspoon of curry. So it gave the chicken more flavor. I added a little extra garlic salt and pepper.