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30 minute Easy Chicken Chickpea Curry

30 minute Easy Chicken Chickpea Curry. Big flavour in a super easy & delicious weekday meal that you can have on the table in no time.

30 minute Easy Chicken Chickpea Curry close up photo with rice in orange pattern bowl

30 minute Easy Chicken Chickpea Curry.

This Chicken Chickpea Curry recipe was the result of a bit of a challenge that I set for myself. It was based upon an email I got from a reader asking if I had a really quick chicken curry recipe.

Also, a recipe that didn’t use a lot of hard to find spices, was only mildly spicy and low in fat.

Normally my favourite curries take a while to simmer so the quick requirement was my biggest concern. I decided to give it a whirl anyway.

I buy whole chicken breasts for a very good reason.

Deboned chicken breasts for Chicken Parmesan Lasagna.

Deboned chicken breasts for Oven Fried Chicken Nuggets.

I like to debone my own chicken breasts so that I can roast the bones and skins for stock later. I freeze them until I have enough to cover a baking sheet then use the instructions in my post on making Chicken Stock here.

There are a couple of Asian markets that I go to in my neighbourhood for curry spices. For this one, though, I decided to only use spices that were easily found in the spice aisle at the supermarket.

This one only has 4 spices and probably the least common of those is the Indian spice blend, garam masala. However, the last 4 supermarkets I visited each had this versatile blend in the spice display, so it’s now pretty commonly found.

Indian garam masala spice in a white bowl. Depositphotos stock photo.

Indian garam masala spice

Long story short, even with only a few ingredients and spices, it was terrific. Spouse is not one for hot curries so she was particularly pleased with this one; it’s her new favourite.

The kids scarfed theirs down too and were even happy to have the leftovers the next day. I would absolutely recommend making a double batch and plan for leftovers of this tasty, economical meal.

30 minute Easy Chicken Chickpea Curry wide shot of entire serving for one in orange pattern bowl

30 minute Easy Chicken Chickpea Curry.

You might also like our recipe for Curry Chicken Salad with Apricots and Walnuts! …and don’t forget our Quick & Easy Yogurt Flatbreads which make an easy alternative to naan.

Yogurt Flatbreads photo with title text for Pinterest

Originally published February 2014.

Like this Chicken Chickpea Curry recipe?

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30 minute Easy Chicken Chickpea Curry photo with title text for Pinterest

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30 minute Easy Chicken Chickpea Curry close up photo with rice in orange pattern bowl
Yield: 6 servings (or 4 large servings)

30 minute Easy Chicken and Chickpea Curry

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

30 minute Easy Chicken Chickpea Curry. Big flavour in a super easy & delicious weekday meal that you can have on the table in no time.

Ingredients

  • 1 1/2 pounds boneless skinless chicken breasts or thighs, diced
  • salt and pepper to season
  • 3 tbsp peanut oil, or vegetable oil
  • 4 cloves garlic
  • 1 onion , diced fine
  • 2 tsp turmeric
  • 2 tbsp yellow curry powder
  • 1/2 tsp ground cardamom
  • 2 tsp garam masala
  • 2 tbsp grated fresh ginger
  • 1 1/2 cups chicken stock
  • 1 cup drained low fat yogurt, or low fat Greek yogurt
  • 2 cups canned chick peas, drained and rinsed

Instructions

  1. Heat the peanut oil in a large heavy bottomed dutch oven over medium high heat. Brown the chicken pieces for a few minutes.
  2. Remove the chicken from the pot and add the onions and garlic. Cook them for a few minutes until they soften then add the turmeric, yellow curry powder, garam masala and cardamom. Stir them well into the onions and garlic and cook for two minutes, stirring constantly.
  3. Return the browned chicken to the pot along with the fresh ginger and and chicken stock. Cover and bring to a slow simmer for 10 minutes.
  4. Add the yogurt and chickpeas and simmer slowly for an additional 5 to 10 minutes.
  5. Serve over plain basmati rice.

Notes

You can use leftover cooked diced chicken or turkey in this easy recipe. Just add it near the end with the yogurt and chickpeas.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

6

Serving Size

1 serving

Amount Per Serving Calories 309Saturated Fat 2gCholesterol 76mgSodium 400mgCarbohydrates 17gFiber 4gSugar 4gProtein 31g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Jennifer

Sunday 11th of April 2021

1 cup yogurt measured after or before draining? Why are we draining it?

Cindy Purchase/van der Graaf

Sunday 24th of January 2021

Use a Muslin cloth which is square,,,,or something thin cotton like ,,,to drain the yogurt, place the yogurt in the centre of the cloth,,bring all points together and tie the cloth close to the centre with a string,,let it hang,,all the moisture will drain off and you are left with the remainder, which is what you need for the recipe!!!

rob

Friday 8th of January 2021

wheres the JUMP TO RECIPE button

Judith Taylor

Thursday 9th of November 2017

Is there an alternative to chick peas ... I keep trying to like them, but find I can only eat them so often. Looking forward to trying the recipe, so will use if a must. Thanks. :-)

Barry C. Parsons

Friday 10th of November 2017

How about lentils?

Nicole

Thursday 28th of January 2016

Why drain the yogurt?

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