Chicken & Chickpea Curry
Chicken and Chickpea Curry
5 from 1 vote
Prep: 10 minutes
Cook: 50 minutes
Total Time 1 hour
Servings: 6
A hearty chickpea and chicken curry that is loaded with warming spices. Use canned chickpeas for an even quicker delight. Serve with chapatti for a delicious weeknight dinner.

Nutrition: per serving



  • 700 g Chicken
  • 50 ml Oil
  • 1 Onions
  • 2 Tomatoes
  • 1 tsp Garlic Paste
  • 1 tsp Ginger Paste
  • 1 tsp Chilli Powder
  • 1 tsp Salt
  • 1 tsp Turmeric Powder
  • 1 tsp Kashmiri Chilli
  • 1 tsp Coriander Powder
  • 100 g Yoghurt
  • 200 g Chickpeas Canned
  • 350 ml Water
  • 1 Bullet Chillies
  • Coriander
  • Ginger


  • Add the olive oil and heat up on medium heat until hot
  • Add the diced onions then cook until lightly browned on medium heat for 4-5 minutes
  • Add the garlic paste and ginger paste then cook for 2-3 minutes
  • Add the chilli powder, salt, turmeric powder, Kashmiri chilli powder and coriander powder then cook the spices for 4-5 minutes
  • Add 50ml of the water and cook for 1-2 minutes
  • Add the chicken and increase the heat to high then cook for 4-5 minutes until the colour changes
  • Add the chopped tomatoes and cook for 3-4 minutes on medium heat until softened
  • Add the yoghurt and stir immediately to prevent any curdling then cook for 6-8 minutes
  • Add the boiled chickpeas and cook for 6-8 minutes -you could use canned chickpeas as well
  • Add the remaining 300ml of water then cover and cook for 8-10 minutes on medium heat
  • Add the chopped bullet chillies, ginger, and coriander then cook for 1-2 minutes
  • Serve alongside some homemade chapatti then enjoy!

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