Chicken one pot curry is an easy and delicious meal. It is full of flavour…
Chicken and chickpea curry is a lovely mild curry that can easily be made from store cupboard ingredients for a quick dinner.
My husband loves curry but I don’t make it from scratch very often. When I do make it I tend to use ready prepared pastes or sauces. It makes is much easier to get the spice blend right. I am always wary about adding too much spice, a very hot curry is not my favourite dish. I much prefer mild curries with a hint of spice and a creamy flavour.
I have had a few successes, I have a lovely Chinese curry recipe that is worth taking the time to prepare. I also ventured into the more exotic with a Caribbean chicken curry which can be made in one pot. Recently I have been cleaning out my food cupboards which were getting a bit overcrowded and full of duplicate ingredients.
One thing I seemed to have was loads of cans of chickpeas. I managed to use up one can in a Moroccan fish stew but still had a couple left. When I also found I had a glut of tins of tomatoes and a couple of tins of coconut milk I wondered if I could use these to make a curry. I used all the tins to make a chicken and chickpea curry.
The curry was quite mild with a creamy taste and a hint of spice. It was warming and filling and the ideal meal to make when coming in after work. Very little effort is involved beyond cooking some chicken and onions in a pan and throwing in some spices and tins.
It took around 45 minutes to cook, this was leaving it to simmer on the stove while the juices thickened up. It can easily be left to simmer, just pop back and give it an occasional stir. The dish is perfect served with rice, I used savoury rice but basmati ricewould also be perfect.
I used chicken and chickpeas because I had them available. You could use pork, fish or beef as the base of the curry and just make the same sauce. If you didn’t have meat you could just use the chickpeas. It is a great recipe for using up store cupboard ingredients. If you prefer a hotter curry just add more spice.
Chicken and chickpea curry recipe
Chicken and chickpea curry
- 2 onions
- 2 cloves of garlic
- 3 chicken breasts
- 1 tsp garam masala
- 1 tsp tumeric
- 1 tsp ground corriander
- 400 g tin tomatoes
- 400 g tin chickpeas
- 400 ml tin coconut milk
- Peel and chop the onions and garlic.
- Chop the chicken into bite sized pieces
- Heat some oil in a pan and gently cook the onions and garlic until softened.
- Add the chicken and spices and stir until evenly covered
- Add the tomatoes, breaking them up with a spoon and simmer for ten minutes.
- Add the coconut milk and simmer for 15 minutes or until the sauce thickens
- Add the chickpeas and simmer for another five minutes.
- Add chopped coriander when serving if desired
The curry went down well with both my husband and son. My son does not like curry to be too spicy and his plate was clear so it was a success. I will definitely be trying this again soon.
Linking up to the kitchen clearout linky on Madhouse Family reviews as I cleared loads of tins out of my cupboard.