Chicken and Chickpea Curry

The rich, earthy aroma of curry spices simmering with tender chicken and creamy coconut milk always draws my family to the table. I make this comforting Chicken and Chickpea Curry on busy nights. Each bite brings a perfect balance of heat from ginger and garlic. However, the sweetness of bell peppers and onions softens it nicely. Chickpeas add satisfying heartiness. It feels exotic yet familiar.

This recipe comes together in under 40 minutes. So, it’s ideal for weeknight dinners when schedules clash. I love how leftovers store well in the fridge for a few days. They reheat beautifully and keep fresh flavor alive. Also, families appreciate its versatility. It pairs easily with rice or naan for a complete meal.

Why You’ll Love This Recipe

• Hearty and Flavorful: Tender chicken and chickpeas create a satisfying, protein-packed curry. It bursts with aromatic spices.
• Quick Weeknight Meal: Ready in just 40 minutes with simple stovetop steps. Perfect for busy evenings.
• Creamy Comfort: Coconut milk delivers a silky texture. It balances heat and adds a tropical twist.
• Versatile and Family-Friendly: Easily adjustable for spice levels. Pairs well with rice or naan for picky eaters.
• Make-Ahead Friendly: Stores in the fridge for days. Maintains its fresh taste for effortless lunches.

Chicken and Chickpea Curry Ingredients

I find the ingredients in this Chicken and Chickpea Curry create a harmonious blend. They mix bold spices, creamy textures, and fresh accents. This builds layers of flavor without overwhelming. Also, using high-quality fresh produce and pantry staples elevates the dish. It ensures vibrant tastes and great results every time.

• Olive oil: Provides a neutral base for sautéing vegetables. It infuses spices evenly.
• Yellow onion: Adds a sweet, foundational depth. It mellows during cooking.
• Red bell pepper: Contributes a mild sweetness. It brings crisp color to the curry base.
• Garlic: Brings pungent, savory notes. They enhance the aromatic profile.
• Curry powder: Delivers the essential warm, earthy spices. Central to the dish’s bold flavor.
• Fresh ginger: Offers a fresh, zingy heat. It brightens and balances the richness.
• Boneless skinless chicken: Provides tender, juicy protein. It absorbs the curry’s flavors well.
• Fire-roasted diced tomatoes: Adds smoky acidity and moisture. Perfect for simmering ingredients.
• Full-fat coconut milk: Creates a creamy, velvety sauce. It ties everything together.
• Chickpeas: Supplies hearty texture and plant-based protein. Adds substance.
• Kosher salt: Seasons the dish. Enhances all natural flavors.
• Black pepper: Adds a subtle sharpness. Rounds out the seasoning.
• Fresh baby spinach: Wilts in for a pop of color. Adds mild earthiness.
• Fresh lime juice: Brightens the curry. Gives a fresh, citrusy lift.
• Fresh cilantro: Finishes with herbaceous freshness. Great for garnish appeal.
• Lime wedges: Serve alongside for extra tang. Squeeze over each portion.
• Cooked rice or naan: Complements the curry. Simple, absorbent side.

Note: The complete list of ingredients and exact measurements can be found in the printable recipe card at the bottom of the post.

How to Make Chicken and Chickpea Curry

Step 1: Sauté the Vegetables

I heat olive oil in a large pot over medium heat. Then, I add chopped onion and red bell pepper. I stir frequently for 4-5 minutes until softened. Next, I stir in minced garlic, curry powder, and grated ginger. I continue to sauté for 2-3 minutes until fragrant. This builds the flavorful base. Importantly, it avoids burning the spices.

Step 2: Brown the Chicken

Now, I add bite-sized chicken pieces to the pot. I cook them, stirring occasionally, until lightly browned on all sides. The chicken releases juices. These mingle with the aromatics for deeper flavor. I keep the heat medium. That way, I avoid overcooking it.

Step 3: Add Tomatoes, Coconut Milk, and Chickpeas

Then, I pour in the fire-roasted diced tomatoes with their juices. I add full-fat coconut milk and drained chickpeas too. Now, I stir well to scrape up browned bits from the pan bottom. I season with salt and pepper for balance. At this stage, the mixture looks creamy and vibrant. So satisfying!

Step 4: Simmer the Curry

I bring everything to a boil. Then, I reduce heat to low and cover the pot. I simmer for 10 minutes, stirring occasionally to prevent sticking. The chicken becomes tender as flavors meld. I check for even cooking. If needed, I adjust the heat.

Step 5: Wilt the Spinach and Finish

I remove the lid now. Then, I stir in fresh baby spinach and lime juice. I cook for 2 more minutes until the spinach wilts. Next, I taste and adjust seasonings. Finally, I mix in chopped cilantro for a fresh herb lift. The curry is ready when the sauce thickens slightly. Aromas peak too!

Step 6: Serve Warm

I ladle the hot Chicken and Chickpea Curry over cooked rice. Or, I serve it alongside warm naan. I garnish with extra cilantro and lime wedges. This step ensures the dish stays cohesive. It remains inviting for all.

Pro Tips for Success

• Choose Fresh Ginger: Grate it finely for maximum zing. It distributes evenly without fibrous bits.
• Adjust Spice Levels: Start with less curry powder if sensitive to heat. Taste as you build flavors.
• Rinse Chickpeas Thoroughly: This removes excess starch. It gives a cleaner texture in the creamy sauce.
• Use Full-Fat Coconut Milk: It prevents separation. Yields the silkiest, most flavorful results.
• Stir in Spinach Last: Adds vibrant color and nutrients. Avoids overcooking into mush.

How to Serve Chicken and Chickpea Curry

Garnishes

I like to sprinkle extra chopped cilantro over each bowl. It gives a burst of fresh, herbal brightness. That cuts through the creaminess nicely. Also, a squeeze of lime wedge right before eating adds zesty tang. If spice feels strong, a dollop of plain yogurt mellows it. It provides a cooling touch.

Side Dishes

I pair this curry with fluffy basmati rice. It soaks up the rich sauce perfectly. Or, I opt for warm naan bread. It’s soft and pillowy for scooping. Additionally, a simple cucumber salad with yogurt dressing works well. It offers crisp, refreshing contrast to the hearty warmth.

Creative Ways to Present

For family dinners, I serve it family-style in a wide bowl. I arrange lime wedges around the edge. That makes them easy to access. Sometimes, I layer it over quinoa instead of rice. It adds a nutty twist. Or, I top with toasted coconut flakes. They bring subtle crunch and enhance tropical notes.

Make Ahead and Storage

Storing Leftovers

I portion any leftover Chicken and Chickpea Curry into airtight containers. I do this right after cooling. Then, I store them in the fridge for up to 3 days. This keeps flavors intact without sogginess. So, it’s great for quick lunches on rushed days.

Freezing

For longer storage, I freeze the curry in freezer-safe bags. I flatten them for easy thawing. It holds well for up to a month. Just ensure it’s cooled completely first. That avoids texture changes in the coconut milk.

Reheating

To reheat, I warm portions gently on the stovetop. I use low heat with a splash of water. This loosens the sauce. I stir until hot throughout. In the microwave, I cover loosely. Then, I heat in 1-minute intervals. This prevents drying. I aim for steaming, creamy consistency every time.

Print