This Chicken and Chickpea Curry is a big pot of hearty, flavor-packed comfort food!
The ingredient list might look a little long, but don't let that scare you off! Most of the items are pantry staples, and everything comes together in one pot with very little fuss.
Chicken and Chickpea Curry is filling without being heavy, and the leftovers are even better the next day! Serve it with rice, naan, or just a spoon and a big bowl; whatever suits your mood and location! (A bowl and a spoon is better for in front of the TV!)
Ingredient Notes
These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, check out the recipe card below.
Chicken thighs: I like to use chicken thighs as they stay tender and juicy. You can also use chicken breasts, but they won't need as much cooking, as they dry out easily.
Cinnamon sticks: These add a wonderful warmth to the curry. If you don't have whole cinnamon sticks, you can replace them with ground cinnamon.
Onion: I use a regular brown onion, but white or yellow onions also work.
Ginger: Fresh ginger is best here; it adds such an incredible depth to the curry. You can keep ginger root in the freezer and grate it from frozen!
Garlic: The curry is pretty heavy on the garlic (5 cloves), but as always, measure garlic with your heart!
Dried red lentils: These add a creamy thickness to the curry. They break down completely in the curry. Other lentils won't break down in the cook time and will not have the same thickening effect.
Chicken broth/stock: I used reduced-sodium chicken stock, but feel free to use vegetable stock if that is what you have.
Chickpeas: This is a 14oz/400g can. Drain them before adding them to the curry.
Baking soda: Also called bicarb of soda, bicarbonate of soda, and sodium bicarbonate. This makes the chickpeas so creamy! (See the box below if you want to know why! The ex-teacher in me loves a bit of food science!) Use a measuring spoon to measure baking soda, as too much can affect the taste of your curry and make it bitter!
Spinach: I like to use fresh baby spinach, but if you only have frozen spinach, that will work, too. (You'll only need 1 cup if you are using frozen spinach)
Why does baking soda make chickpeas creamy?
Adding baking soda to chickpeas is a simple trick that makes a big difference! Baking soda raises the pH of the cooking liquid, making it more alkaline (pH above 7). This alkaline environment means the pectin bonds in the chickpeas break down quicker. Resulting in a creamier chickpea.
Recipe Tips
We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our tips for getting the best dish you can!
- When you cook the chicken, you want a lovely color on the meat. But it will be simmered in the curry at the end, so don't worry if not every chunk is cooked through.
- Fry the cinnamon stick in the oil for 30 seconds before adding the onion. This helps to bring out the flavors.
- The garlic and ginger only need 30 seconds in the hot oil before you add the spices. Once you add the spices, stir them around so they toast for 30 seconds. Then add in the red lentils.
- Add the spinach right at the end: Toss it in once everything's cooked so it stays vibrant and doesn't get overcooked. It'll wilt down in seconds and add a lovely pop of green. (If you are making the dish ahead of time, add the spinach when you reheat it.)
Why You'll Love This Chicken and Chickpea Curry
- It is a warming and comforting meal.
- It is a mild curry, so it is perfect for kids.
- It has lentils and chickpeas in it, making it very economical.
- You can add extra veg to suit your family.
Recipe Adaptations
These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.
- You can use chicken breast instead of chicken thigh, but it will only need 5 minutes in the curry at the end.
- If you like spicy curry, throw in chopped chili, a pinch of chili flakes, or a bit of cayenne with the spices.
- You can add extra veg to the curry. Carrots, bell peppers, cauliflower, or frozen peas are great additions.
- If you want the curry extra creamy, you can replace 1 cup of the water with a cup of coconut cream.
- You can add an extra can of chickpeas if you want this to serve more people.
Want to save this recipe?
We'll email this post to you, so you can come back to it later!
FAQ'S
Yes! While the recipe is written for canned chickpeas, you can substitute dried chickpeas and cook them yourself. You'll need ½ cup of uncooked chickpeas. And then cook them as you usually would. Add these cooked chickpeas to the curry instead of canned.
You can! Just be aware that chicken breast cooks faster and can dry out more easily. If you're using breast, cut it into bite-sized pieces and reduce the last simmer time to 5 minutes so it stays tender.
Red lentils are great because they cook quickly and break down to thicken the curry. You could use yellow split peas or moong dal instead, but they'll take a little longer and won't give quite the same creamy texture.
Not at all! It's full of warming spices like cumin, cardamom and cinnamon, but there's no chili heat. If you like a little kick, feel free to add chili flakes or fresh chili to suit your taste.
Absolutely! In fact, it tastes even better the next day once the flavors have had time to meld. Don't add the spinach until you reheat it to help it keep its green color.
Store leftovers in the fridge for up to 3 days, or freeze in portions for easy meals later. They'll last 6 months in the freezer.
This curry is lovely with rice, naan, or even just a warm flatbread. You could also spoon it over baked potatoes or enjoy it as a thick stew on its own—it's super versatile!
Honestly, yes. I’m not here to judge. If curry and coffee are your thing, go for it. Add a fried egg on top and call it brunch.
Sure, but expect to chase chickpeas around your plate like you're playing edible pinball. (Spoon = less effort, more curry in your mouth.)
Dancing in the kitchen is strongly encouraged. Bonus points if you're stirring with one hand and grooving with the other. Curry always tastes better when made with rhythm. And you have burnt off calories so dinner is essentially calorie free!
Serving Suggestions
What to Eat with Chicken and Chickpea Curry
This is a soupy curry, so it is perfect with basmati rice and bread! I will often make the kids a garlic naan, and then Mark and I will have a Bullet naan.
It is also great with flatbreads as you can easily scoop up the curry. (Photographed with flatbreads)
Or just serve it in a bowl with a spoon! And drizzle of yogurt or a dollop of raita is always nice.
What to Drink with Chicken and Chickpea Curry
You want to look for wines that can stand up to the spices but won't overpower the dish. My go-to would be an off-dry Riesling. The sweetness balances the spices, but it still has enough acidity to cut through the curry. A Gewürztraminer works well with the warmth of cardamon and cinnamon.
If you prefer red, go for something soft and fruity like a Grenache or a Grenache-Syrah-Mourvèdre blend. They're mellow enough not to clash with the spices, and their fruity notes are perfect with the creamy chickpeas.
Curry and beer are a classic combo, so if you fancy a beer, I would go for a Pale Ale; the hoppy bitterness will balance the richness of the dish and highlight all the earthy notes. Or if you want beer with a little more body, the maltiness of an Amber Ale will work well with the savory spices in the curry.
And who can forget a cocktail, a Ginger, Star Anise, and Orange Gin and Tonic would work wonderfully with the spices in the curry. Or go for a bold and tangy Margarita!
Enjoy x
If you try this Chicken and Chickpea Curry, please leave a 🌟star rating and let me know how it went in the comments below. I really appreciate it, and it helps others to know that the recipe is trustworthy.
Any questions about the recipe? Use the comments section below.
Get the Recipe
Chicken and Chickpea Curry
Ingredients
For the chicken
- 2 tablespoons oil
- 4 chicken thighs chopped into bitesized chunks (Note 1)
- 1 teaspoon salt
- ½ teaspoon turmeric
- ½ teaspoon cardamom
For the curry
- 1 tablespoon oil
- 2 cinnamon sticks (Note 2)
- 1 onion finely chopped
- 1 tablespoon grated ginger
- 3 cloves garlic minced
- 1 tablespoon ground coriander
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- ½ teaspoon cardamom powder
- ½ teaspoon garam masala
- ¾ cup dried red split lentils (Note 3)
- 2½ cups chicken broth/stock (Note 4)
- ¼ teaspoon pepper
- 1 can chickpeas 14oz/400g can - drained
- 2¼ cups water
- ⅛ teaspoon baking soda
- 2 cups fresh spinach tightly packed
Instructions
Start with the chicken.
- Place a large, heavy pan (with a lid) over medium-high heat. Add the oil, and once hot, add the chopped chicken and stir to coat in the oil. Cook for 5 minutes.2 tablespoons oil4 chicken thighs
- Sprinkle over the salt, turmeric, and cardamom and cook for 2-3 minutes longer.1 teaspoon salt½ teaspoon turmeric½ teaspoon cardamom
- Use a slotted spoon to scoop the chicken from the pan, leaving behind any oil.
For the curry
- Add the remaining oil to the same pan. Add the cinnamon sticks and cook them in the oil for 30 seconds. Add the chopped onion and cook for 3-4 minutes until softened.1 tablespoon oil2 cinnamon sticks1 onion
- Add the ginger and minced garlic and cook for 30 seconds.1 tablespoon grated ginger3 cloves garlic
- Add in the ground coriander, ground cumin, turmeric, cardamom, and garam masala. Stir well to infuse into the oil for 30 seconds.1 tablespoon ground coriander1 teaspoon cumin powder1 teaspoon turmeric powder½ teaspoon cardamom powder½ teaspoon garam masala
- Add the lentils and stir to coat in the spiced oil.¾ cup dried red split lentils
- Add the stock, salt, and pepper, then bring to a simmer. Reduce the heat to low, pop on the lid, and simmer gently for 15 minutes.2½ cups chicken broth/stock¼ teaspoon pepper
- Add the chickpeas, water, and baking soda to the pan, then simmer for 25 minutes without the lid. Give it a stir every few minutes to stop the thick lentils from sticking to the bottom of the pan.1 can chickpeas2¼ cups water⅛ teaspoon baking soda
- Add the cooked chicken (and any juice that has collected) to the pan and cook without the lid for 10 minutes over medium heat. (Note 5)
- Add the fresh spinach and stir for 30 seconds until it has wilted. (Note 5)2 cups fresh spinach
Notes
- I like to use chicken thighs as they stay tender and juicy. You can also use chicken breasts, but they won't need as much cooking, as they dry out easily.
- If you don't have whole cinnamon sticks, you can replace them with ½ teaspoon of ground cinnamon.
- These add a creamy thickness to the curry. They break down completely in the curry. Other lentils won't break down in the cook time and will not have the same thickening effect.
- I used reduced-sodium chicken stock, but feel free to use vegetable stock if that is what you have.
- If you want to prepare this ahead of time, stop at this point (step 7). Don't add the spinach until you reheat it, to help it keep its green colour.
- Recipe is adapted from RecipeTin Eats Afghan Chickpea Curry.
Nutrition
Nutrition is per serving
Leave a Reply