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Quick Chicken Curry Recipe

Featured in Dinner Solutions You'll Love.

This chicken and chickpea curry is a quick weeknight meal that’s ready in just 30 minutes. Mixing tender chicken, chickpeas, and vegetables in a flavorful sauce made of coconut milk and curry powder, it’s a dish that brings comfort and plenty of flavors to the table. A great choice for family dinners or meal preps, this hearty recipe pairs perfectly with rice, naan, or a side of raita. It’s simple to customize and can be easily turned vegetarian, making it a highly versatile dish.
Hannah Author
Updated on Wed, 12 Mar 2025 23:13:03 GMT
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Chicken and Chickpea Curry | tastybysophie.com

Transform your weeknight dinner routine with this soul-warming chicken and chickpea curry. This dish combines tender chunks of chicken with creamy chickpeas in a fragrant coconut sauce, creating layers of complex flavor through fire-roasted tomatoes and rich coconut milk. What started as simple pantry experimentation has become a beloved family recipe that delivers restaurant-quality taste right from your kitchen.

I've made this curry countless times, and it never fails to impress. My skeptical teenagers now request it regularly, which speaks volumes about its broad appeal. The way the chickpeas absorb the curry flavors while maintaining their texture makes this dish truly special.

Essential Ingredients

  • Chicken Breast: Choose plump, uniform pieces for even cooking and optimal texture
  • Chickpeas: Premium canned varieties work perfectly, though dried chickpeas cooked with kombu offer exceptional results
  • Full-fat Coconut Milk: Creates the most luxurious sauce; avoid brands with stabilizers
  • Fire-roasted Tomatoes: Adds subtle smokiness that elevates the entire dish
  • Fresh Aromatics: Fresh garlic, ginger, and onions create an irreplaceable flavor foundation

Step-by-Step Instructions

Step 1:
Heat oil in a large skillet over medium-high heat
Step 2:
Sear chicken pieces until golden brown, working in batches to avoid overcrowding
Step 3:
Sauté onions and peppers until softened
Step 4:
Add spices and toast briefly to release their oils
Step 5:
Pour in coconut milk and tomatoes, stirring to combine
Step 6:
Simmer gently until sauce thickens and flavors meld
Step 7:
Finish with fresh spinach and a squeeze of lime

My grandmother taught me that patience with the base sauce is crucial. When I take extra time to properly caramelize the onions, the depth of flavor is remarkable. The earthy chickpeas have become my family's favorite part of this dish.

This curry has become more than just a recipe in my kitchen - it's a testament to how simple ingredients, treated with care, can create something extraordinary. Every time I make it, the aromatic spices filling my kitchen remind me why I fell in love with cooking in the first place.

Frequently Asked Questions

→ Can I replace chicken with another protein?
Yes, you can use tofu, fish, or even double the chickpeas for a plant-based version.
→ Is this recipe gluten-free?
Yes, the recipe is naturally gluten-free as written.
→ Can I use light coconut milk?
Yes, light coconut milk works, but the sauce will be less creamy and rich.
→ How spicy is this curry?
This curry is mildly spiced, but you can adjust the spice level by adding chili flakes or fresh chilies.
→ What can I serve with this curry?
Serve it with basmati rice, naan, or cauliflower rice for a low-carb option.

Chicken and Chickpea Curry

One-skillet curry made with chicken, chickpeas, and a creamy coconut sauce.

Prep Time
10 Minutes
Cook Time
20 Minutes
Total Time
30 Minutes

Category: Main Dishes

Difficulty: Easy

Cuisine: Indian

Yield: 6 Servings

Dietary: Gluten-Free, Dairy-Free

Ingredients

→ Proteins

01 1 (15-ounce) can of chickpeas, drained and rinsed
02 1 pound chicken breast, no skin, no bones, diced into small pieces

→ Vegetables

03 2 big handfuls of fresh baby spinach, roughly 3 ounces
04 12-ounce bag of frozen cauliflower
05 1 medium red bell pepper, chopped
06 2 garlic cloves, finely chopped
07 Half of a medium-sized onion, diced

→ Sauce Base

08 14-ounce can of full-fat coconut milk
09 15-ounce can of diced fire-roasted tomatoes

→ Seasonings

10 A tablespoon of olive or avocado oil
11 A pinch of black pepper
12 2 tablespoons of curry powder
13 1/2 teaspoon of salt
14 1/4 teaspoon of powdered ginger, or a teaspoon of the fresh stuff
15 1/2 teaspoon turmeric

→ For Serving

16 Cooked rice
17 Lime wedges
18 Fresh cilantro, roughly chopped

Instructions

Step 01

In a large pan, warm up 2 teaspoons of oil over medium-high heat. Toss in the chicken pieces and cook for about 5-6 minutes until most of the way done, then take them out and set aside on a plate.

Step 02

Use the rest of the oil and sauté onions with red bell peppers for about 5 minutes. Throw in the garlic and stir for another minute until you can smell it.

Step 03

Put the chicken back into the pan and add the tomatoes, coconut milk, chickpeas, cauliflower, and all the seasonings. Let it come to a boil, then cover with a lid and lower the heat to simmer for 10 minutes.

Step 04

Stir in the spinach and let it cook for 2-3 minutes until it's all wilted. Dish it out over some rice and top with cilantro and lime wedges to serve.

Notes

  1. If you want to lower the fat, swap in light coconut milk
  2. Only takes around 30 minutes from start to finish
  3. Perfect for making ahead for meals

Tools You'll Need

  • A big pan with a lid
  • Sharp knife and a sturdy cutting board
  • Cups and spoons for measuring

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 375
  • Total Fat: 17 g
  • Total Carbohydrate: 29 g
  • Protein: 26 g