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

30 minute Easy Chicken and Chickpea Curry

30 minute Easy Chicken Chickpea Curry - add a major flavour boost to this super easy & delicious mid week meal that you can have on the table in no time.
Course Indian Inspired
Cuisine Indian Inspired
Keyword curry
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 309 kcal
Author Barry C. Parsons

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
  • 2 tsp garam masala
  • 1/2 tsp ground cardamom
  • 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.