Ready in 30 minutes with 35 grams of protein per serving, this chicken and chickpea curry is the perfect recipe for a hearty, healthy, and easy weeknight dinner.
When life gets busy, I’m all about simple meals that pack a flavorful punch, and this easy chicken and chickpea curry recipe does exactly that. Not only is it made in one pan, but it’s made with (relatively) simple ingredients and it’s incredibly versatile.
Whether you choose to serve it on its own, with steamed rice, or naan bread, this curry is a quick and easy recipe the whole family can enjoy. Plus, leftovers keep incredibly well, so you can make a double batch, enjoy it for dinner, and store it in the fridge for healthy lunches for days to come.
Why You’ll Love It
- Quick and Easy – Ready in 30 minutes, this recipe is perfect for a weeknight dinner.
- High in Protein – The combination of plant and animal protein from the chicken and chickpeas ensures that each serving contains over 35 grams of protein.
- Full of Fiber – This curry contains over 9 grams of fiber per bowl.
- Keeps Well – This chicken and chickpea curry keeps well in the fridge and freezer making it great for meal prep.
Ingredients + Substitutions
- Chicken – To add some protein. The recipe calls for chicken breasts, but chicken thighs will also work.
- Chickpeas – To add some plant-based protein, complex carbohydrates, and fiber. I used canned chickpeas, but you can use dried chickpeas if preferred, see the notes section of the recipe card for details.
- Tomatoes and Bell Pepper – To add some veggies and micronutrients, and thicken the curry.
- Spinach – To add some leafy greens, fiber, and micronutrients. The recipe calls for fresh spinach, but you can use frozen spinach if needed, see the notes section of the recipe card for details.
- Onion, Garlic, and Ginger – To add flavor and fragrance. The recipe calls for whole onions, garlic cloves, and ginger root, but you can use onion powder, garlic powder, and ground ginger if needed. See the notes section of the recipe card for details.
- Coconut Milk – To add some healthy fats and make the creamy sauce. I used full-fat coconut milk but you can use light coconut milk if preferred, or swap it for a combination of regular milk and cream if preferred.
- Broth – To add some flavor to the broth. The recipe calls for chicken broth, but you could use a mixture of chicken stock or chicken bouillon with water if needed.
- Curry Powder – To flavor the curry. I used a store-bought curry powder, but you could use a homemade mixture of spices or garam masala instead.
- Coconut Oil – To add some healthy fats and cook the chicken, olive oil or avocado oil would also work.
- Salt and Pepper – To season.
- Cilantro – Although optional, it adds a bright and fresh finish to the curry.
Dietary Adaptions
To Make it Gluten-Free: Use certified gluten-free chicken broth.
To Make is Dairy-Free: No adaptations are needed, this recipe is dairy-free.
Red’s Nutrition Tip
Chickpeas, also known as garbanzo beans, are a nutritional powerhouse that, in my opinion, are highly underrated. Not only are they incredibly versatile and inexpensive, but they are one of the top plant-based protein sources AND one of the top high-fiber foods.
Serving Suggestions
This chicken and chickpea curry is a balanced meal complete with protein, complex carbohydrates, fiber, and healthy fats. It can be served on its own or with sides to suit your personal dietary needs, for example:
- To add more protein, add another 1/2 pound of chicken breasts to the recipe.
- To add more complex carbohydrates, serve the curry with a side of white rice and/or naan.
- To add more fiber, add another can of chickpeas, more spinach, and/or additional vegetables such as cauliflower and broccoli.
- To make it lower in fat, use light coconut milk.
- To add more flavor, top the curry with cilantro, flaked coconut, chopped nuts, and/or mango chutney.
Storage + Reheating
To Refrigerate: Allow the curry to cool completely, transfer to an airtight container, and store in the refrigerator for up to 4 days.
To Freeze: Once cooled, any leftover chicken and chickpea curry can be stored in a freezer-safe container for up to 3 months.
To Reheat: Once thawed, place the curry in a pot on the stovetop on medium heat for 5-10 minutes or in the microwave for 2-3 minutes.
More Chicken and Chickpea Recipes:
- Spinach Chickpea Curry
- Slow Cooker Butter Chicken
- Slow Cooker Chicken Stew
- Red Thai Chicken Curry
- Coconut Curry Chicken Meatballs
- Chickpea Curry Meal Prep Bowls
- Chickpea Peanut Curry
Chicken and Chickpea Curry
This one-pan chicken and chickpea curry is packed full of protein and fiber. Serve it with rice or naan bread for a well-balanced meal.
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Prep Time: 10 minutes -
Cook Time: 20 minutes
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Total Time: 30 minutes
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Yield: 4 servings 1x
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Category: Dinner
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Method: Stovetop
Prep Time:
Yield:
Category:
Method:Ingredients
- 2 tablespoons coconut oil
- 1 pound chicken breasts, cubed
- 1 onion, diced
- 1 red bell pepper, seeded and diced
- 4 cloves garlic, minced
- 1-inch ginger root, peeled and minced
- 2 tablespoons curry powder
- 3/4 teaspoon salt, plus more to season
- 1/8 teaspoon black pepper, plus more to season
- 1 can (14 ounces) chickpeas, strained and rinsed
- 1 can (14 ounces) diced tomatoes
- 1 can (14 ounces) coconut milk
- 1/2 cup chicken broth
- 2 cups fresh spinach, roughly chopped
To Serve:
- Cilantro, finely chopped
- Steamed rice
- Naan bread
Instructions
- Place the chicken breasts on a cutting board, dice into 1-inch cubes, and season generously with salt and black pepper.
- In a large skillet or pan, warm the coconut oil on medium-high heat, add the cubed chicken, working in batches, and cook for 2-3 minutes per side until golden brown. Once cooked, remove the chicken from the pan, transfer it to a plate, and set it aside.
- Add the diced onion and bell pepper to the pan and cook, stirring frequently, for 4-5 minutes until tender, then add minced garlic, ginger, curry powder, salt, and pepper, and cook for an additional minute and fragrant.
- Add diced tomatoes, broth, and coconut milk to the pan and stir until well combined, scraping up any tasty bits from the bottom of the pan.
- Return the cooked chicken to the pan and pour in the drained chickpeas, stir again to combine, then reduce heat to a simmer, cover, and cook for 10 minutes, stirring occasionally.
- Once cooked, remove the lid and add the chopped spinach to the pan, stir to combine, and cook for a final 5 minutes until wilted. Taste and season with additional salt and pepper as needed.
- The curry can be served immediately with steamed rice, fresh cilantro, and naan bread. Any leftovers can be cooled and stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.
Notes
To Use Chicken Thighs: Swap the chicken breasts for equal parts skinless and boneless chicken thighs.
To Use Dried Chickpeas: Add 3/4 cups of dry chickpeas to a large bowl, cover with room temperature water, and soak overnight or for at least 8 hours. Once soaked, bring a large pot of salted water to a boil, add the soaked chickpeas, and cook them for 40 minutes to 1 hour until tender. Once cooked, strain and rinse the chickpeas and add them to the curry as per step #5.
To Use Onion Powder: Swap the onion for 1 teaspoon of onion powder and add it with the curry powder in step #3.
To Use Garlic Powder: Swap the garlic powder for 2 teaspoons of garlic powder and add it with the curry powder in step #3.
To Use Ground Ginger: Swap the ginger root for 1 teaspoon of ground ginger and add it with the curry powder in step #3.
To Use Garam Masala: Swap the curry powder for equal parts garam masala.
To Use Frozen Spinach: Swap the fresh spinach for 1/4 cup of frozen spinach. Thaw it completely, then press it to remove any excess water, and add it to the curry as per step #6.
Nutrition
- Serving Size: 1 serving
- Calories: 548 calories
- Sugar: 6 grams
- Fat: 33 grams
- Carbohydrates: 30 grams
- Fiber: 9 grams
- Protein: 35 grams
This is a fantastic recipe!I used microgreens instead of spinach, and it was exceptional.
Love the swap! Thanks for sharing, Margo.
So delicious! My family loved it! The leftovers were also a big hit!
Thanks for sharing, Sofia!
My husband and I love this dish. It’s easy to make but tastes ggoumet. We have it every other week. Highly recommend trying this,
I really liked this recipe as the coconut, chickpeas and chicken flavors blend wonderfully. I like that I can portion it out as per your recipe directions, eat really good food and lose weight. Thanks so much.
Thanks, Lora! I’m really happy you like this one.