Curry is one of my favorite meals. It is so warm and homey, deliciously spiced and comforting. This easy chicken and chickpea curry recipe is cozy and satisfying. Full of lean protein and veggies, this is a mildly spicy and slightly sweet coconut curry that your whole family will love.
This chicken chickpea curry has a creamy coconut milk base, with a mild level of spice and just a touch of sugar, for a balanced and aromatic flavor. My recipe uses store-bought curry powder and garam masala, for a one-pot meal that is easy enough even for a busy weeknight dinner. Round out your meal with some gluten free naan bread, roasted vegetables, fluffy basmati rice or cauliflower rice for a delicious dinner that will keep everyone going back for seconds.
If you looking for more easy all in one dinner recipes, check out my vegan lentil curry or this delicious Mexican beef and rice skillet.
Ingredient Notes
This chicken chickpea curry uses a handful of simple ingredients which can be found at any grocery store. It is naturally gluten free and dairy free!
- Oil - I used olive oil in this recipe, but avocado oil and coconut oil work well too.
- Chicken - I used boneless skinless chicken breasts in this recipe. You could substitute chicken thighs. You could also use leftover cooked chicken, like rotisserie chicken, as a shortcut. Simply add the cooked chicken at the end, after the sauce has simmered, and heat through.
- Chickpeas / Garbanzo Beans - I use canned chickpeas here, since they are already partially softened during the canning process. Make sure to drain and rinse them before adding to the dish.
- Curry Powder and Garam Masala - If you're following a gluten free diet, ensure you have gluten free spices here.
- Coconut milk - I recommend full-fat coconut milk (the type in a can), for the best creamy and rich texture. Light coconut milk will make the sauce a bit thinner and less velvety.
- Diced tomatoes - I like petite diced tomatoes in this recipe. You can also add a tablespoon or two of tomato paste with the diced tomatoes if you want a more rich tomato flavor in your curry.
- Baby Spinach - I love adding a little fresh spinach to my dishes when possible. Since baby spinach is fairly mild, it's a great way to add more vitamins and minerals to a meal without changing the flavor a lot.
- Red Bell Pepper - I've added pepper here to give both a sweet and spicy flair to the recipe. If you prefer green bell pepper or yellow bell pepper feel free to swap them out.
- Garlic - Feel free to use pre-minced garlic or fresh garlic cloves in this recipe, but I don't recommend garlic powder as a substitute. This curry is also great with a teaspoon of fresh ginger, if you have it on hand!
- Sugar - I've added the tiniest amount of sweetener to enhance the flavors of the curry. You can always skip it if you prefer.
- Lime Juice - A squeeze of fresh lime juice helps to balance the rich flavors of this curry recipe.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Make it Vegan - Replace the chicken with additional chickpeas, tofu, sweet potatoes or cauliflower for a vegan option.
- No Chickpeas - Add more chicken or vegetables to replace the chickpeas for a creamy coconut chicken curry.
How to Make Chicken and Chickpea Curry
This curry comes together all in one pot for easy cleanup.
STEP 1: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken pieces and season them with salt and pepper. Cook for about 5-7 minutes, until the chicken is cooked through.
Remove the cooked chicken to a plate and tent it with aluminum foil.
STEP 2: Reduce the stove to medium heat. Add the bell pepper and onion to the skillet, along with the remaining salt. Cook until the vegetables begin to soften.
STEP 3: Add the curry powder and minced garlic to the pan and continue to cook while stirring constantly for another minute. It should be very fragrant.
STEP 4: Return the cooked chicken to the pan. Add in the drained chickpeas and the diced tomatoes. Stir together and bring the mixture to a gentle simmer.
STEP 5: Pour the coconut milk into the pan with the chicken and vegetables. Stir together. Bring to a gentle simmer and allow to cook for 5-10 minutes until the chickpeas have softened.
STEP 6: Add in the sugar and garam masala to the curry and stir together.
STEP 7: Stir in the baby spinach and cook for 2-3 minutes, until wilted. Then add a final squeeze of fresh lime juice and serve!
Expert Tip
I like to add garam masala at the end of this recipe so that it doesn't cook for too long. Garam masala has a delicate flavor and aroma. I have experimented with adding it at the beginning of the recipe (with the curry powder), and at the end, and I feel that it retains more of its taste and fragrance if you add it at the end. Experiment on your own, and let me know what you think!
Storage
Store leftover curry in an airtight container in the refrigerator for up to 3-4 days.
I love leftover curry - the flavor will just continue to improve and it will be even better the next day! This is a perfect dish to meal prep for the week.
More chicken recipes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Chicken and Chickpea Curry
Ingredients
- 2 Tablespoons Olive Oil
- 1 pound Boneless Skinless Chicken Breasts cut into bite-sized pieces
- 1 teaspoon Salt divided
- ¼ teaspoon Black Pepper
- ½ Cup Onion chopped
- 1 Red Bell Pepper chopped
- 2 cloves Garlic minced
- 1 ½ Tablespoons Curry Powder
- 14.5 ounce Diced Tomatoes 1 can
- 15.5 ounce Chickpeas 1 can, drained and rinsed
- 13.5 ounce Full Fat Coconut Milk 1 can
- 1 Tablespoon Garam Masala
- 2 teaspoons Sugar
- 3 ounces Baby Spinach
- Lime Juice from 1 lime
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken to the skillet, and season with ½ teaspoon kosher salt and black pepper. Cook the chicken for 5-7 minutes, until fully cooked through. Remove the chicken from the pan and set aside.2 Tablespoons Olive Oil, 1 pound Boneless Skinless Chicken Breasts, 1 teaspoon Salt, ¼ teaspoon Black Pepper
- Add the onion and red pepper to the skillet with the remaining ½ teaspoon of kosher salt. Cook the vegetables for 3-4 minutes, until they are just starting to soften.½ Cup Onion, 1 Red Bell Pepper
- Add the minced garlic and curry powder to the skillet and cook for 1 more minute.2 cloves Garlic, 1 ½ Tablespoons Curry Powder
- Return the cooked chicken to the pan, and add the diced tomatoes and chickpeas. Bring the curry to a low simmer.14.5 ounce Diced Tomatoes, 15.5 ounce Chickpeas
- Add the coconut milk and stir well until the sauce is creamy. Reduce the heat to medium and allow the curry to simmer for 5-10 minutes until the chickpeas are softened and the curry has thickened slightly.13.5 ounce Full Fat Coconut Milk
- Season the curry with the sugar and garam masala, and stir to combine.1 Tablespoon Garam Masala, 2 teaspoons Sugar
- Add the baby spinach to the skillet. Stir the spinach into the sauce until wilted. Add a squeeze of fresh lime juice and serve!3 ounces Baby Spinach, Lime Juice
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
Ansley says
The curry was so good! I seasoned the chicken with curry powder and used honey instead of sugar. Will definitely make it again!!