One Pot Chicken and Chickpea Curry (Healthy)

This easy one-pot chicken and chickpea curry recipe will bring out the aromatic Indian curry flavours and leave your house smelling heavenly. Add chopped cilantro and enjoy over rice.

Tools Needed To Cook Curry

Here are the key tools I use to make this one pot recipe:

Pot. You will be sauteing the onion and frying the chicken thighs in this pot, so a good thick-bottom pot would work best. I have used a good stainless steel pot or cast iron pot and both worked very well.

Cutting board. Use a good cutting board to dice and cut the onions.

Knife. A sharp knife to cut the onion and chicken.

Ingredients Needed

Prepare all your ingredients beforehand because cooking this meal moves quickly.

Olive Oil. In the beginning you will need to cook the chicken and the oil will help keep the chicken from sticking. I like to use olive oil for everything in my house and I cook this meal on medium heat in the beginning so this oil is perfect.

Boneless Skinless Chicken Thighs. I love how tender chicken thighs are therefore I use them in a lot of my recipes. If you want to make this meal vegetarian or vegan, substitute the chicken with more chickpeas.

Fresh Onions. A deeper and pungent onion flavor comes from a fresh onion with added texture as well.

Garlic Cloves. Fresh garlic will give be fragrant and will give an intense garlic flavor.

Canned Coconut Milk. Chickpea curry has to be made with coconut milk, my opinion. This is the unique flavor it provides and the authenticity to the dish.

Canned Diced Tomatoes. Tomatoes will provide that acidic flavor.

Canned Chickpeas. Add protein with chickpeas and a nutty earthy flavor.

Ginger Powder. A slightly sweet flavor that is pungent and warm with peppery and citrusy notes. You can substitute with fresh ginger if desired.

Curry Powder. A complex combination of spices, generally made of turmeric, cumin, coriander, ginger, and others like chili peppers, cloves, or cinnamon.

Paprika. Ranges from mild to smoky and sweet to spicy. This red pepper gives color to your dish and the flavor profile of your choice of paprika.

Salt. Highlights all the flavors added to the recipe.

Ground Black Pepper. A sharp heat that typically enhances the flavor of any dish with citrusy and earthy notes. The coarser the grind, the more pronounced the flavor will be. The fresher the grind of the pepper, the more pronounced the flavors will be.

How to Cook

Remember, this is a one pot chicken and chickpea curry. That means no extra dishes to wash! Whoop-whoop!

1. Prepare all the ingredients - premeasure the spices, crush or mince the garlic (peeled), open diced tomatoes, coconut milk and chickpeas (drain), dice the peeled onions, cut chicken thighs into small cubes, ½-1 inch cubes.
   • Remove as much fat off the chicken thighs as possible.
2. Preheat pot with olive oil on medium heat. Cook the chicken through in the oil.
3. Add the diced onions and saute until soft.
4. Add the garlic and cook with the meat and onions for a minute or so.
5. Add the canned diced tomatoes and all of the spices. Mix thoroughly.
6. Add the coconut milk and mix.
7. Add the chickpeas, stir everything together and allow the curry to simmer for 10-15 minutes to combine flavors.
8. Serve over rice with cilantro.

What to Serve with Chickpea and Chicken Curry

This meal is packed with protein. If you are looking for a low carb meal, this is great with some cilantro and greens on top.

If you need a more comfort meal, add some grains on the side. Chicken and chickpea curry is great over rice, quinoa or buckwheat. We always serve with rice in our household.

Leftover Curry

This homemade curry will reheat well in the microwave. Fill your bowl with the desired amount and heat for 1-2 minutes until heated through.

If you are warming on the stovetop, heat a sauce pan on medium heat to the desired temperature.

Store leftover chickpea curry in a container with a lid for 5-7 days in the refrigerator.

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