Chicken Chickpea Curry

I have been making this chicken chickpea curry for the last couple of years and I like to think of it as comfort food at its finest. Thanks to warming spices, plenty of protein, and filling fiber, it’s a complete weeknight meal that is not only delicious but packed with great nutrition too.

If you are a fan of similar chicken stews and soups, be sure to also check out my Crock Pot Chicken Stew and Chicken and Vegetable Soup.

Ingredients

This spicy chicken and chickpea curry includes budget-friendly ingredients thanks to its use of canned goods. Those, plus a few delicious fresh veggies, and you have yourself an exceptional homemade curry. We will need:

• Chicken: You can use boneless, skinless chicken breasts for lighter calories or chicken thighs for a richer flavor. The key is to cut the meat into chicken pieces for fast cooking and caramelized edges.
• Oil: I used olive oil but avocado oil would also work.
• Onion: Yellow onion or white onion both work.
• Bell peppers: Use any color bell pepper that you like. If you are short on time, you can also use canned green chilies instead.
• Fresh garlic: A few fresh garlic cloves give it a punchy, aromatic flavor.
• Fresh ginger: Peel and grate the ginger fresh at home for a warm, spicy kick.
• Spices and seasonings: Use your favorite store-bought curry powder, along with a simple mix of Kosher salt and black pepper. Hot curry powder usually includes the addition of cayenne pepper but if yours doesn’t have it, you can add a pinch of cayenne pepper, if preferred.
• Tomatoes: We used a can of fire-roasted diced tomatoes for more depth of flavor, but regular canned diced tomatoes would also work.
• Coconut milk: Full-fat creamy coconut milk provides the creamiest, richest texture. I would avoid light coconut milk for this recipe.
• Chickpeas: Use one can of chickpeas (aka garbanzo beans), just make sure to rinse and drain beforehand. You can use dried chickpeas and cook them yourself if you have the extra time.
• Baby spinach: A few handfuls of fresh spinach give it color and nutrition. Fresh kale is a great leafy green substitute.
• Lime and lime juice: Fresh lime juice gives it a nice, zippy pop. Reserve a few fresh lime wedges for squeezing at the end. In a pinch, lemon juice would also work.
• Fresh herbs: Finely chopped fresh cilantro leaves are divine in many curry recipes. Fresh mint leaves or fresh parsley would be a nice addition, too.

How to Make Chicken Chickpea Curry?

Chicken curry and chickpeas is a complete one-pot meal (no extra dishes required) ready from start to finish in no time. In other words, a superhero weeknight dinner. Here’s how I like to do it:

1. Prep chicken: Pat dry chicken with paper towels and cut it into 1-inch small cubes.
2. Season chicken: Place the cubed chicken in a large bowl and season all over with Kosher salt and black pepper.

3. Saute chicken: Heat 1 teaspoon of olive oil in a Dutch oven or large pot over medium-high heat. Sear half of the chicken cubes until lightly golden brown and almost cooked through, turning once with tongs. Transfer the now-semi-cooked chicken onto a plate. Repeat the same process starting with oil and the remaining chicken.
4. Saute vegetables: Reduce to medium heat and in the now empty pot, add the olive oil, chopped onion, and red bell pepper. Saute until softened, stirring occasionally, about 4-5 minutes.
5. Add spices and aromatics: Add garlic, curry powder, and fresh ginger and saute, stirring constantly, until the garlic is soft and the spices are fragrant, about 2-3 minutes.
6. Stir in liquids: Return the chicken (and its juices) to the Dutch oven, along with the diced tomatoes (with juices), coconut milk, and chickpeas. Stir, making sure to scrape the bottom of the pan with a wooden spoon. Season with 1 teaspoon kosher salt and ½ teaspoon black pepper.

7. Boil, then simmer: Bring the chicken garbanzo curry to a boil, then cover, and reduce to low heat. Simmer for 10 minutes, stirring occasionally.
8. Add the greens: Remove the lid and add the spinach and lime juice. Stir and simmer until the spinach is wilted, about 2 minutes. Taste for seasoning and add more as desired.
9. Garnish and serve: Finish with cilantro. Serve with wedges of lime on the side.

How to Store, Freeze, Thaw, and Reheat?

This chickpea chicken curry can be stored in the refrigerator and freezer and makes an exceptional meal for meal prep. Here is how I like to store this chickpea curry with chicken:

• Storage: Cool to room temperature, then transfer to a large airtight container. Store in the fridge for up to 3 days.
• Freeze: Cool completely, then transfer to a freezer-safe airtight container. Label, date, and freeze for up to 2-3 months.
• Thaw: Thaw the chicken curry with chickpeas overnight in the fridge.
• Reheat: Reheat in a large pot over medium heat until simmering. The chickpea and chicken curry will naturally thicken over time. Add a splash of water or chicken stock to bring it back to the right consistency.

What to Serve with Chicken Garbanzo Curry?

Here are some of my favorite ways to serve this chicken chickpea recipe, all of which complement the culture, flavor, and textures.

• Bread: Serve it with warm naan bread, pita bread, or any other crusty bread you prefer to soak up all that delicious sauce.
• Rice: Keep it hearty with Brown Jasmine Rice or Basmati Rice, or go low-carb with some Cauliflower Rice instead.
• Other Grains: Give this chickpeas chicken curry a fun twist with some Lemon Quinoa, Bulgur Wheat Pilaf, or Wild Rice on the side.