Print

Chicken and Chickpea Curry recipe

A bowl of chicken and chickpea curry garnished with fresh cilantro, served with fluffy rice.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Chicken and Chickpea Curry is a warm, comforting, and protein-packed meal bursting with flavor. Tender chicken pieces simmer in a rich coconut curry sauce with chickpeas, aromatic spices, and fresh greens. It’s the perfect weeknight dinner that comes together in under 40 minutes and pairs beautifully with rice or cauliflower rice for a healthier option.

Ingredients

Scale

  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

  • 1 tbsp coconut oil or olive oil

  • 1 medium onion, finely chopped

  • 3 garlic cloves, minced

  • 1 tbsp fresh ginger, grated

  • 1 tbsp curry powder

  • 1 tsp ground cumin

  • ½ tsp turmeric

  • ½ tsp salt (or to taste)

  • ¼ tsp black pepper

  • 1 can (15 oz) chickpeas, drained and rinsed

  • 1 can (14 oz) full-fat coconut milk

  • ½ cup low-sodium chicken broth

  • 1 tbsp tomato paste

  • 1 cup fresh spinach or chopped kale

  • Juice of ½ lime

  • Fresh cilantro, for garnish

  • Cooked rice or cauliflower rice, for serving

Instructions

  1. Heat coconut oil in a large skillet or Dutch oven over medium heat.

  2. Add chopped onion and sauté until translucent, about 3–4 minutes.

  3. Stir in garlic and ginger; cook 1–2 minutes until fragrant.

  4. Add curry powder, cumin, turmeric, salt, and black pepper. Stir to coat the aromatics.

  5. Add chicken pieces and sauté until lightly browned, about 5 minutes.

  6. Stir in tomato paste, then add chickpeas, coconut milk, and chicken broth. Bring to a gentle boil.

  7. Reduce heat to low; simmer uncovered 15–20 minutes, stirring occasionally, until chicken is fully cooked and sauce thickens.

  8. Stir in spinach and lime juice during the last 2 minutes of cooking, allowing the greens to wilt.

  9. Serve hot over rice or cauliflower rice. Garnish with fresh cilantro.

Notes

  • You can substitute chicken thighs for extra tenderness.

  • Swap spinach for kale or other leafy greens.

  • Adjust spice level by adding chili flakes or fresh chopped chilies.

  • This curry keeps well in the fridge for up to 3 days and tastes even better the next day.

Find it online: https://2thenextgen.com/chicken-and-chickpea-curry-recipe/