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Chicken and chickpea curry

Author: Alison


  • 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