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 cut into chunks chicken thighs, canned and drained chickpeas, large, diced 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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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 canned and drained chickpeas 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.
