Chicken and Chickpea Curry

    40 minutes

    A fast and easy meal that combines chicken breast and chickpeas in a mild curry sauce. Serve with rice or flat bread.

    49 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 1 large onion, diced
    • 1 (185g) skinless, boneless chicken breast, cut into cubes
    • 3 cloves garlic, crushed
    • 1 tablespoon curry powder
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground cloves
    • 1 (400g) tin chickpeas, drained and rinsed
    • 1 tablespoon tomato sauce
    • 90g tomato paste
    • 1 tablespoon lemon juice
    • 1 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1 cup (250ml) water, or as needed
    • 4 sprigs coriander, for garnish

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Heat the olive oil in a frypan over medium-high heat. Cook and stir the onion and chicken until the onion is dark brown and the chicken is golden; about 5 minutes.
    2. Reduce the heat to medium and stir in the garlic, curry powder, cinnamon and clove. Cook and stir until the spices are fragrant and the garlic has softened slightly; 1 to 2 minutes.
    3. Add the chickpeas, tomato sauce, tomato paste, lemon juice, salt, black pepper and water. Bring to a boil over high heat then reduce heat to medium-low, cover and cook 10 minutes.
    4. Uncover and increase heat to medium-high and allow the sauce to reduce to your desired consistency. Stir in additional water if too thick. Garnish with coriander to serve.

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    Reviews in English (42)


    I had to tweak this recipe before I even started cooking it but it was a good base recipe. I used garam masala (cardamom, cloves, cinamon, cumin seeds, corriander seeds toasted and ground) extra curry, more black pepper and chopped cilantro in the pan, not only for garnish. I chopped up a few fresh very hot cayenne peppers too. (Too many to use up this summer!!) I used 1/3 can of diced tomatoes and a few small fresh plum tomatoes to get a nice sauce rather than only ketchup (I omitted) and water. At the end I stirred in about 1/3c low fat plain yogurt. I served with jasmine rice. Delish. No way would the recipe as written have enough spice and flavor. I noticed a lot of recipes on here are very base and simple and someone who knows there way around the kitchen can really jack them up to awesome!  -  31 Oct 2011  (Review from Allrecipes USA and Canada)


    I did not have curry powder so I substituted a mixture of cumin, basil, corriander and a smidge of ginger. It was delicious.  -  30 Sep 2010  (Review from Allrecipes USA and Canada)


    I made this as directed, except I used 2 chicken breasts instead of 1. This was an excellent dish. It was easy, had a good flavor, and is low in fat. Next time I may use some cayenne pepper to add some heat, but it was still very good without that.  -  20 Feb 2011  (Review from Allrecipes USA and Canada)