Curry Chicken and Chickpeas

This curry chicken and chickpeas recipe is wonderfully seasoned in a creamy sauce. With just a few simple ingredients, this easy recipe is ready in 30 minutes.  Serve it over rice for a hearty meal that’s perfect for any busy weeknight.

I love chickpeas, especially roasted chickpeas and in salads. And let’s not forget hummus. But they are also a fabulous addition to soups and stews. To save money, I like to cook dry chickpeas and freeze them.

Chicken and Chickpea Curry Recipe

I made this one-pot easy chicken chickpea curry to have for lunch for a few days and it only made it to two meals because my husband and I both chose to eat it for lunch AND dinner on the same day.  We both fell in love with the curry sauce! 

It’s loaded with protein and fiber and you can serve it with this delicious coconut rice or cauliflower rice or quinoa for an even heartier meal.   

Ingredients Needed: 

Below is a list of the ingredients you’ll need to gather to make this simple curry recipe.  Scroll down to the full recipe card for individual amounts.

• Olive oil – You can use canola oil or even coconut oil if you’d like.
• Chicken breasts – I used boneless, skinless chicken breasts or tenders. You can also use boneless, skinless chicken thighs too.
• Onion – use one chopped white or yellow onion.
• Red curry paste – you can find little jars in the asian aisle of grocery stores. I love the flavor of this over curry powder. But you can use 3 teaspoons of your favorite curry powder if you’d like. If you’d like milder flavor, start with less and add more.
• Ginger – I used ground ginger but you can also use fresh ginger.
• Coconut milk – for the creaminess of the sauce. Use light coconut milk or full-fat coconut milk.
• Water – you can also use chicken stock or vegetable broth.
• Chickpeas – I used canned chickpeas, rinsed and drained for this recipe. You can also use 2 cups of dry cooked beans.
• Spinach – I love baby spinach but use any spinach you’d like. If you use frozen spinach, be sure to thaw it completely and squeeze all the water out of it.

Variations/Substitutions

1. Swap the spinach for kale. I like to remove thick part of the stems with scissors and massage the leaves to make them more tender.
2. Add a couple of cloves of minced garlic after sautéing the chicken and onion and cook for about one minute until fragrant.
3. Add diced red bell pepper or diced sweet potatoes or canned tomatoes for more veggies.
4. Use ground chicken or turkey or even cubes of extra firm tofu for a vegan alternative. 
5. For extra spice, add more curry paste or a dash of chili flakes.
6. Add a ½ cup of fresh chopped cilantro or bail leaves.

How to Make Chicken Curry Recipe with Chickpeas

Step 1: In a large pot, heat the oil.

Step 2: Add the chicken pieces and onion and cook over medium-high heat until almost fully cooked and onion is translucent and soft.

Step 3: Add in the curry paste, ginger, coconut milk, and one cup of water and stir to combine.

Step 4: Bring to a boil and then add the additional cup of water.  Season with salt and pepper to taste.

Step 5: Bring to a boil again and add chickpeas. Reduce the heat to simmer and cook for 20 minutes.

Step 6: Stir in the spinach and simmer for 10 minutes for the spinach to wilt.

How do I thicken the Curry Sauce?

If you’d like the curry sauce to be thicker, let it simmer uncovered for a few extra minutes, or add a slurry mixture of 1 tablespoon of cornstarch and and 1 tablespoon of cold water. Add it to the sauce and cook until the sauce thickens

How to Store Leftovers

Refrigerate:  After cooling, store in an airtight container in the refrigerator for up to 3-4 days.

Freeze: This recipe can be frozen in a freezer safe container for up to 2 months.

Reheat:  reheat on the stovetop in a pot over medium heat or in the microwave in a microwave safe bowl for a minute. Stir and add an additional 30 seconds if needed.