Chicken and chickpea curry is one of my favorite weeknight meals because it’s quick, packed with protein, and bursting with flavor! Plus, it only takes 30 minutes to whip up. Here’s how I do it:
Table of Contents
- Simple pantry ingredients like chickpeas, coconut milk, and curry powder
- Healthy with lean protein from chicken and fiber from chickpeas
- Perfectly spiced for a cozy meal
Ingredients for Chicken and Chickpea Curry
- Chicken breasts: 1 pound, diced
- Chickpeas: 1 can (15 oz), drained and rinsed
- Coconut milk: 1 can (13.5 oz)
- Tomato paste: 2 tablespoons
- Curry powder: 2 tablespoons
- Garlic: 3 cloves, minced
- Onion: 1 medium, diced
- Olive oil: 2 tablespoons
- Ginger: 1 tablespoon, freshly grated
- Ground cumin: 1 teaspoon
- Ground coriander: 1 teaspoon
- Red pepper flakes: 1/4 teaspoon (optional, for heat)
- Salt: 1 teaspoon, or to taste
- Cilantro: For garnish
- Rice or naan: To serve
Step 1: Gather Ingredients
Before you start, make sure all your ingredients are ready. This recipe moves fast, so it’s helpful to have everything chopped, drained, and measured.
Step 2: Prepare the Chicken
Cut the chicken breasts into bite-sized cubes. Season lightly with salt and set aside while you heat a large skillet over medium heat.
Step 3: Cook the Aromatics
In the heated skillet, add 2 tablespoons of olive oil. Once hot, throw in the diced onion, minced garlic, and grated ginger. Sauté for 3-4 minutes until softened and fragrant.
Step 4: Add the Spices
Stir in the curry powder, ground cumin, ground coriander, and red pepper flakes if using. Let the spices cook for about 1 minute, stirring frequently, until they become aromatic.
Step 5: Combine the Chicken and Chickpeas
Add the diced chicken to the skillet and cook for about 5-6 minutes, until browned on all sides. Then, add the tomato paste and chickpeas to the pan, stirring to coat everything.
Step 6: Simmer the Curry
Pour in the coconut milk and bring the mixture to a simmer. Lower the heat and let it cook for 10-15 minutes, allowing the flavors to blend and the sauce to thicken.
Step 7: Adjust the Flavor
Taste the curry and adjust the seasoning if needed. Add more salt, a squeeze of lemon juice, or additional curry powder if you like a stronger flavor.
Step 8: Serve with Rice or Naan
Serve the chicken and chickpea curry over rice or with warm naan bread. Garnish with fresh cilantro for an extra burst of freshness.
Conclusion
This chicken and chickpea curry is a total weeknight game-changer. It’s healthy, fast, and packed with bold flavors that’ll satisfy any curry craving in under 30 minutes!
FAQs:
How long does this curry last in the fridge?
This curry keeps well for up to 3-4 days in an airtight container in the fridge.
Can I make this curry vegetarian?
Absolutely! Just skip the chicken and double the chickpeas for a hearty vegetarian version.
What’s the best way to reheat this curry?
Reheat it in a saucepan over medium heat, adding a splash of water or coconut milk if the sauce has thickened too much.
