Chicken and Chickpea Curry

February 9, 2016

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.

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.

chicken and chickpea curry

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.

kitchen clearout

10 responses to “Chicken and Chickpea Curry”

  1. I have lots of tins of tomatoes and coconut milk at the moment too – I keep putting them on the shopping list then not getting round to using them ! This looks like a great family-friendly recipe 🙂 Thanks for linking up xx

  2. Honest Mum says:

    That looks delicious! I have to make it!

  3. Eb Gargano says:

    Oooh, this really is my kind of recipe…my little ears pricked up when you said “very little effort” – this would be perfect for a busy weeknight when I’m trying to juggle work, kids and cooking the dinner. 🙂 Eb x

  4. Corina says:

    I definitely need to clear out my food cupboard as it takes me ages to find packets and tins that I need! This is a great recipe for doing that.

  5. We have been eating a lot of curries lately, and chickpea curries are always my go-to as they are so quick to make.

  6. Galina V says:

    I usually rely on ready-made curry sauces too. Your curry looks wonderful. I have just bought a big bag of chickpeas, might do a curry later this week, thank you for the idea.

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