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Bowl of chicken and chickpea curry with fresh cilantro on top and a side of white rice and naan bread.

Chicken and Chickpea Curry

Author: Stephanie Kay

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.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop
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Ingredients

To Serve:

Instructions

  1. Place the chicken breasts on a cutting board, dice into 1-inch cubes, and season generously with salt and black pepper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://kaynutrition.com/chicken-and-chickpea-curry/