Easy Chicken & Chickpea Curry

This one-pot chicken and chickpea curry is protein-packed, hearty, and has a delicious coconut flavor. It's ready in 30 minutes and full of warming spices.

We are hooked on this chicken and chickpea curry, guys!! It’s a comforting, budget-friendly meal made with everyday veggies and canned goods.

Chickpeas and chicken provide a hearty, protein and fiber rich base, all simmered in a rich tomato-coconut curry sauce. Cauliflower and zucchini add texture and absorb the flavors, making every bite irresistible. It's perfect for a weeknight, warming you from the inside out. I love that this one-pot dish is ready in just 30 minutes using pantry and fridge staples.

Ingredients you’ll need

All you need to make this chicken and chickpea curry are a mix of pantry staples and fresh ingredients.

• Coconut or Avocado Oil: Either works well in this recipe.
• Chickpeas: Canned and pre-cooked; just simmer them in the sauce to absorb the flavour. Be sure to drain and rinse them.
• Chicken: I use boneless skinless chicken breast but chicken thighs work well too for a fattier curry.
• Ginger & Garlic: About 1 tablespoon of each, minced, for added depth of flavour.
• Vegetables: Brown onion, cauliflower, and zucchini form the base. Feel free to use fresh or frozen veggies you have on hand.
• Canned Tomatoes: Add flavour and help thicken the curry sauce.
• Coconut Milk: Adds creaminess and smoothness; use full-fat canned coconut milk for the best result.
• Spices: Use your favourite mild curry powder for maximum flavour.
• Acidity: A splash of white vinegar or lemon juice helps balances out the flavours.

Complete list of ingredients and amounts is located on the recipe card below.

How to Make Chicken and Chickpea Curry

Cook the Aromatics: In a large skillet, heat the oil over medium-high heat. Add the onion, ginger, and garlic; stir and sauté for 2-3 minutes until fragrant.

Add Chicken and Spices: Add the chicken and cook for 4 minutes to sear the sides, then add the curry powder. Stir for 2 minutes or until fragrant.

Add Veggies and Liquids: Add the cauliflower, tomatoes, and coconut milk. Bring the mixture to a boil, then cover, reduce heat to a simmer, and cook for 10 minutes.

Add Zucchini and Chickpeas: Add the zucchini, chickpeas, and vinegar; cook for a further 6-8 minutes until tender.

Finish: Remove from heat and serve with rice and coriander (cilantro). Enjoy!

Substitutions and Tips

• Time Savers: Use pre-diced garlic, a tube of ginger, ground spices, and a bag of frozen vegetables instead of fresh.
• Beans: Substitute chickpeas with other beans like cannellini, navy, kidney, or butter beans.
• Vegetables: Add any veggies you like! Frozen peas, kale, carrot, white potatoes, sweet potato, broccoli florets, mushrooms, or any other vegetables in your fridge or freezer work well.
• Coconut Alternative: For a coconut-free option, use ⅓ cup of peanut butter or cashew butter mixed with 1 cup of water. Alternatively, if not vegan, use 1 ¾ cups of heavy cream or half-and-half.

Serving suggestions

Scoop the delicious chicken and chickpea curry into bowls some basmati rice, quinoa, roti or naan for a simple and filling meal. Serve it along with other side dishes like Charred Broccoli with Peanut Sauce, Air Fryer Carrots & Potatoes, Walnut Pomegranate Salad to make it a more filling meal. 

Storing Leftovers

• To Store: Place cooled curry in an airtight container and store it in the fridge for 3 to 4 days.
• To Freeze: Use a freezer-safe bag or airtight container and store it in the freezer for up to 3 months.
• To Reheat: Thaw in the fridge overnight, then reheat on the stovetop or in the microwave until warmed through.

Recipe FAQ

More One-Pot Dinners

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Vegetable Teriyaki Udon Noodles

Slow Cooker Chicken Satay

Chili Without Tomatoes

If you try this chicken and chickpea curry recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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