Chicken Chickpea Curry

Chicken Chickpea Curry

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Ingredients

Adjust Servings:
1/2 cup Cooking oil
1 large Onion
4 cloves Garlic minced
1 tbsp Ginger minced
3 large Chicken Breasts
1 1/2 cups Cold water
1 can Chickpeas
754 grams Whole canned tomatoes
2 tbsp Tomato paste
1 cup Sour Cream (Full fat)
Spices
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
Features:
  • One Pot/Pan
  • Spicy
Cuisine:

Our favorite way to make Chicken Chickpea Curry!

  • 30 minutes
  • Serves 4
  • Medium

Ingredients

  • Spices

Directions

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I’m back with another skip the takeout inspired dish, with this One Pot Chicken Chickpea Curry. It has a wonderful depth of smells and flavor that you’re sure to love. 

One Pot Chicken Chickpea Curry

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.

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 spicer 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.

If you liked this dish, then be sure to check out my recipe for Coconut Curry Chicken

 


Chicken Chickpea Curry

Chicken Chickpea Curry

Yield: 4

Creamy and satisfying! 

Ingredients

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

SPICES

  • 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

Instructions

COOKING METHODS:

  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.

TO MAKE THE CHICKEN CHICKPEA CURRY:

  1. In a large pot or into a slow cooker pot add the cooking oil and turn on the heat. 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.
  2. Then add in the minced garlic, ginger and saute for 1 minute till fragrant.
  3. Add in the chopped or canned tomatoes and all the spices and saute for 2 minutes till fragrant.
  4. Next add in the sour cream, water, dried fenugreek leaves and tomato paste and follow one of the cooking methods above.
  5. Once cooked top with more dried fenugreek leaves. Serve alongside some rice and enjoy!

I am so thrilled you are reading one of my recipes, I appreciate every single one of you! If you made this recipe i’d love to hear how it turned out. You can post a review/picture below or via Instagram and let me know. And by doing so you will be automatically entered into our seasonal CONTEST  to win one of our great prizes. Winner will be notified via email within a week after the contest closes. 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!

 

 

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Chicken Chickpea Curry

 

Jacqueline

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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