Chicken And Chickpea Curry is something a little unusual, not something you'll find in many restaurants. This recipe is comparatively mild, and goes well with a good white wine.
This easy Chicken And Chickpea Curry recipe is comparatively mild and goes well with a good white wine. Something a little unusual, not a dish you'll find in many restaurants. The origins appear to be Pakistani, although a true Pakistani dish has stronger spices that you can add!
Make my other delicious curry recipes: Beef Curry with a delectable savory sauce, Coconut Curry Shrimp, and Beef Curry In Coconut Milk. You will love all my easy recipes for curry!
💁♀ What To Serve With Chicken And Chickpea Curry Recipe
- Peshwari Naan is always perfect for a curry dish of any flavor.
- Rice is a great curry pairing and Pilau Rice is no exception.
- Fresh cut up fruit, mango, pineapple, bananas, plantain, strawberries, almost all!
- Cucumber Salad or a Green Salad are a refreshing side dish for curry dishes.
- My husbands favorite is mango chutney.
✨More Scrumptious Curry Recipes
📖 Recipe
Prep Like a Pro
Before you start cooking, chop, measure, and prep every ingredient, and gather your tools.
This simple habit reduces stress, prevents overcooking, and instantly improves your meals. Mise en Place - "Everything in its place."
Easy Chicken And Chickpea Curry
Chicken And Chickpea Curry is something a little unusual, not something you'll find in many restaurants. This recipe is comparatively mild, and goes well with a good white wine.
Ingredients
- 2 teaspoon grapeseed oil or avocado
- 1 onion sliced
- 1 small red pepper deseeded and sliced
- 1 red chilli deseeded, and finely chopped
- 1-2 garlic minced
- 1 in piece of fresh root ginger peeled and finely chopped
- 4 chicken thighs boneless, skinless, cut into chunks, or, 2 chicken breasts, cut into chunks.
- 1 tablespoon plain flour
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- ⅔ cup chicken stock vegetable
- 1 cup chopped tomatoes
- 1¼ cup can of chick peas don't drain liguid
- 1 tablespoon tomato purée
- 3.53 oz fresh spinach leaves or frozen spinach that has been heated, a little juice can be added too.
Instructions
- Cut chicken into chunks.
- Slice onions and red pepper while heating the oil in a non-stick pan or heavy-bottomed pan.
- Add onion and red pepper and sauté over medium heat for 5 minutes, or until softened.
- While onion and pepper cook, slice chili, garlic, and ginger, and add to pan to cook for 1 minute.
- Add chicken and cook until sealed by lightly browning on all sides.
- Stir in flour and the spices, and cook gently for 1 minute, stirring constantly to coat evenly with the flour.
- Add stock slowly, stirring constantly, then add tomatoes, tomato purée and chickpeas, mixing well.
- Bring to boil, while stirring constantly; cover, reduce heat, and simmer for about 25-30 minutes, or until chicken is cooked.
- Stir in spinach, cook briefly until wilted.
- This dish can be served immediately or if left on low to simmer until you are ready to eat, all the better for the flavors to incorporate together. Savor the aroma until you are ready!
Notes
This recipe is ideal for making in a crockpot or slow cooker as curries get better with time spent at low heat.
- Allow food to completely cool before placing in the frig or freezer.
- Leftovers can be eaten for 3-4 days if kept in the frig.
- This dish freezes well for 3-4 months in an air tight container.
Nutrition
Calories: 426kcalCarbohydrates: 27gProtein: 26gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 112mgSodium: 329mgPotassium: 855mgFiber: 7gSugar: 8gVitamin A: 3689IUVitamin C: 70mgCalcium: 100mgIron: 5mg
You Can Help LoveFrenchFood!By simply rating the recipe & leaving a comment! Thank You!
Loved it, tweaked it, or not your "cup of tea"... I’d really love to hear how it went for you.