One-Pot Chicken and Chickpea Curry with Spinach

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

A comforting Indian-inspired curry combining tender chicken, protein-rich chickpeas, and fresh spinach cooked in a creamy tomato sauce. This Indian-inspired curry recipe (high protein, gluten free), ready in about 45 minutes, pairs boneless skinless chicken thighs, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, cut into 1-inch pieces boneless skinless chicken thighs
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 1 tbsp, minced fresh ginger
• 1/2 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 1/4 tsp cayenne pepper
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz), drained and rinsed chickpeas
• 1 cup coconut milk
• 4 cups, roughly chopped fresh spinach
• 1 tsp, divided salt
• 1/4 cup, chopped (for garnish) fresh cilantro

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and sauté for 5 minutes until softened. Add 3 minced garlic cloves and 1 tbsp minced fresh ginger, cooking for 1 minute until fragrant.
2. Step 2: Stir in 1/2 tsp ground turmeric, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp garam masala, and 1/4 tsp cayenne pepper. Cook for 30 seconds to toast the spices.
3. Step 3: Add 1 lb cut chicken thighs to the pot, stirring to coat with spices. Cook for 5 minutes until the chicken begins to brown.
4. Step 4: Pour in 1 can (14.5 oz) diced tomatoes with juice, 1 can (15 oz) drained chickpeas, and 1 cup coconut milk. Add 1/2 tsp salt and bring to a simmer. Cover and cook for 15 minutes, stirring occasionally.
5. Step 5: Stir in 4 cups chopped fresh spinach and the remaining 1/2 tsp salt. Cook uncovered for 3-4 minutes until the spinach wilts and the sauce thickens slightly. Garnish with 1/4 cup chopped fresh cilantro and serve hot.