Spiced Chicken and Chickpea Curry
A rich and aromatic curry featuring tender chicken, creamy chickpeas, and warm spices like cumin and turmeric, served with steamed rice. This indian-inspired chicken (vegetarian-friendly) ready in about 45 minutes pairs chicken thighs, chickpeas, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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
- 1.5 lbs, cut into chunks chicken thighs
- 1 cup, canned and drained chickpeas
- 1 large, diced onion
- 3 cloves, minced garlic
- 1 tbsp, grated ginger
- 2 tbsp tomato paste
- 1 can (14 oz) coconut milk
- 1 tsp cumin
- 1/2 tsp turmeric
- 1 tsp garam masala
- 1 cup, cooked rice
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp oil in a large pot over medium heat. Add onion, garlic, and ginger, sauté for 5 minutes until fragrant.
- Step 2: Stir in tomato paste, cumin, turmeric, and garam masala. Cook for 2 minutes until spices are aromatic.
- Step 3: Add chicken thighs, stir to coat in the spice mixture. Cook for 5 minutes until browned on all sides.
- Step 4: Pour in coconut milk and bring to a simmer. Add chickpeas and cook for 20 minutes until chicken is tender and sauce thickens.
- Step 5: Serve over steamed rice, garnished with fresh cilantro if desired.
Frequently asked questions
How long does Spiced Chicken and Chickpea Curry take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spiced Chicken and Chickpea Curry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.
Can I substitute ingredients in Spiced Chicken and Chickpea Curry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spiced Chicken and Chickpea Curry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spiced Chicken and Chickpea Curry vegetarian-friendly?
Yes — this recipe is tagged vegetarian-friendly based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Absolutely wonderful.
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
