Chicken and Chickpea Curry
This Chicken and Chickpea Curry is a cozy, one-pot meal packed with tender chicken thighs, creamy chickpeas, red lentils, and warming spices. It's thick, hearty, and perfect for a weeknight dinner or meal prep. With spinach stirred through at the end, it's a nourishing, flavor-packed dish the whole family will love. Serve with rice or naan for a satisfying, comforting meal!
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.
Tried this recipe?Let us know how it was!
Nutrition
Calories: 419kcal | Carbohydrates: 30g | Protein: 32g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 71mg | Sodium: 482mg | Potassium: 495mg | Fiber: 13g | Sugar: 2g | Vitamin A: 1571IU | Vitamin C: 12mg | Calcium: 97mg | Iron: 5mg
Nutrition is per serving
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