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Chicken Chickpea Curry

Chicken Chickpea Curry

  • One Pot/Pan
  • Spicy

Our favorite way to make Chicken Chickpea Curry!

  • 30 minutes
  • Serves 4
  • Medium



This One Pot Chicken Chickpea Curry has a wonderful depth of flavor that you’re sure to love. 

One Pot Chicken Chickpea Curry


  • This popular dish is made with boneless chicken breast and simmered in a rich tomato spiced cream sauce that you’re sure to love. 
  • You can prepare this dish all in one pot on the stove or in your slow cooker/pressure cooker.
  • I like to prepare this in my slow cooker on the browning setting, just make sure you are using that lid otherwise you will have a mess for sure.
  • Find cooking instruction below in the recipe card. 

I have experimented with plenty of curries for some time now, so you can trust me when I say this recipe is a sure winner.

Chicken Chickpea Curry

Now you will want to go down the ethnic food aisle in your local grocery to pick up some “Madras Curry” which is the right kind of curry powder for this recipe.

Then you will add just a few more traditional Indian spices that will make this dish absolutely amazing.

Chicken Chickpea Curry

Also if your not to familiar with dried fenugreek leaves, then I encourage you taking a stroll down your groceries ethnic for those as well.

They are sure to have it there somewhere, however if you cannot find them feel free to use cilantro or parsley instead.

Who said it takes a chef to make real Indian curry? Obviously never was in your kitchen.

Feel free to omit the chickpeas if your not a fan, however I love them and find they work so well in this recipe.

Not to mention add more fiber and helps to spread the meal out so you can have leftovers the next day.

If you prefer a much more spicier curry, I definitely recommend that you use fresh tomatoes versus canned. The canned tomatoes do give it a hint of sweetness that I find contrast well with the spices.

However this is your curry, so do as you please.

Cooking methods:

  • Simmer on a low-medium heat for 1 hour on the stovetop
  • Cook in the pressure cooker around 10 minutes or depending on your instructions
  • Cook in the slow cooker from 8-10 hours.

Chicken Chickpea Curry

If you like curry dishes as much as me then you are going to love this simple recipe. Be sure to make some basmati rice to serve alongside or if you really want to make it extra special go ahead and make some homemade Naan Bread.

Like this dish, try my “Chicken & Spinach Curry“ it is delicious!! 


If your a CURRY lover like me… Then you will also want to try these dishes below too!

Chicken Chickpea Curry

Chicken Chickpea Curry

Yield: 4
Cook Time: 30 minutes
Total Time: 30 minutes

Creamy and satisfying! 


  • 1/2 cup Cooking oil
  • 1 large Onion
  • 4 cloves Garlic
  • 1 tbsp Ginger
  • 3 large Chicken Breasts
  • 1 medium can of chickpeas
  • 1 1/2 cups Cold water
  • 754 grams Whole canned tomatoes
  • 2 tbsp Tomato paste
  • 1 cup Sour Cream, Full fat


  • 2 Cinnamon Sticks
  • 1 tbsp Gram Masala
  • 1 tbsp Madras Curry Powder
  • 1 tsp Cayenne
  • 1 tbsp Salt
  • 1 tbsp Turmeric powder
  • 1 tbsp black pepper
  • 2 tbsp Dried fenugreek leaves



  1. -Simmer on a low-medium heat for 1 hour on the stovetop
  2. -Cook in the pressure cooker around 10 minutes or depending on your instructions
  3. -Cook in the slow cooker from 8-10 hours.


  1. In a large pot or into a slow cooker pot add the cooking oil and turn on the heat.
  2. Next add in large diced onion along with the 2 cinnamon sticks. Saute till the onions are near translucent then add in the diced chicken and saute for 5 minutes till the chicken it's no longer pink and the onion is tender.
  3. Then add in the minced garlic, ginger and saute for 1 minute till fragrant.
  4. Add in the chopped or canned tomatoes, chickpeas and all the spices and saute for 2 minutes till fragrant.
  5. Next add in the sour cream, water, dried fenugreek leaves and tomato paste and follow one of the cooking methods above.
  6. Once cooked top with more dried fenugreek leaves. Serve alongside some rice and enjoy!
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 766Total Fat: 47gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 32gCholesterol: 110mgSodium: 2221mgCarbohydrates: 50gFiber: 16gSugar: 14gProtein: 42g

These calculations are based off Nutritionix

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I am so thrilled you are reading one of my recipes, I appreciate every single one of you! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!




Hi, my name is Jacqueline. I'm so happy you have stopped by! Here on Canadian Cooking Adventures®, you will see that you don't have to be a Chef to make good food. With my easy step - by - step instructions, you too can master just about any dish. I hope you find your time here inspiring, educational and delicious!

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2 Comments Hide Comments

Just made this for the second time, and it’s phenomenal! One thing, though, the first time I made it, I forgot to add the chickpeas, and looking back through the recipe, I realized that’s because nowhere in the instructions does it say to add the chickpeas!

Hello Maria
Thank you for the review, I will make sure that ingredient is in the recipe card. Thank you for letting me know!

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