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A plate of chicken and chickpea curry served with basmati rice.
5 from 3 votes

Chicken and Chickpea Curry

This easy chicken and chickpea curry recipe is a delicious meal, full of lean proteins and veggies. This flavorful dish has a creamy coconut base and aromatic spices that will make your whole house smell amazing. With just a touch of sweetness, this well-balanced curry is rich and mildly spicy making it perfect for the whole family.   
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Calories: 410 kcal

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

STORAGE: Store leftover curry in an airtight container in the refrigerator for 3-4 days.