Chicken and Chickpea Curry

Why You’ll Love This Recipe

I love how this curry balances flavor, nutrition, and ease. There’s no need to marinate or fuss with multiple pans—just a few pantry staples, a handful of fresh veggies, and one skillet. The chickpeas add heartiness and protein, while coconut milk and curry powder bring that rich, slightly sweet flavor I crave in a good curry. It’s naturally gluten-free and dairy-free too, which makes it great for sharing with friends or family with dietary restrictions.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• boneless skinless chicken breast (cut into bite-sized cubes)

• olive oil or avocado oil

• yellow onion (diced)

• red bell pepper (diced)

• garlic (minced)

• fire-roasted diced tomatoes

• full-fat coconut milk

• chickpeas (drained and rinsed)

• frozen cauliflower florets

• curry powder

• ground turmeric

• dried ginger (or fresh grated ginger)

• fine salt

• black pepper

• fresh baby spinach

Optional for serving:

• steamed rice

• chopped fresh cilantro

• lime wedges

Directions

1. I heat 2 teaspoons of oil in a large skillet over medium-high heat. I add the chicken pieces and cook them for 5–6 minutes, stirring occasionally, until they’re nearly cooked through. Then I remove the chicken to a clean plate and set it aside.

2. I add the remaining 1 teaspoon of oil to the same skillet. I toss in the onions and bell pepper and sauté for about 5 minutes, until the onions soften. Then I stir in the minced garlic and cook for one more minute.

3. Next, I return the chicken to the skillet and pour in the diced tomatoes (with juices), coconut milk, chickpeas, and frozen cauliflower. I sprinkle in the curry powder, turmeric, ginger, salt, and pepper, and stir everything together.

4. I bring the curry just to a gentle boil, then reduce the heat to low. I cover the skillet and let it simmer for 10 minutes, stirring once or twice to make sure the flavors mix well and the cauliflower softens.

5. Once that’s done, I remove the lid and stir in the fresh spinach, letting it wilt for about 2–3 minutes.

6. I serve the curry hot over steamed rice, and top it with chopped cilantro and a squeeze of fresh lime juice if I’m feeling fancy.

Servings and timing

This recipe makes 6 servings and takes only 30 minutes total:

• Prep time: 10 minutes

• Cook time: 20 minutes

It’s fast enough for a weeknight, but cozy enough for weekend comfort food.

Variations

• I use chicken thighs instead of breasts for an even more tender result.

• I swap chickpeas for white beans or lentils if that’s what I have on hand.

• I mix in other frozen veggies like peas or green beans for extra color.

• I add a chopped jalapeño or a pinch of red pepper flakes for heat.

• For a lower-fat version, I’ve used light coconut milk, and it still turns out creamy and flavorful.

Storage/Reheating

I let leftovers cool completely, then store them in airtight containers in the fridge for up to 4 days. To reheat, I warm the curry gently on the stovetop or in the microwave, adding a splash of water or broth to loosen it up if needed.

This dish also freezes well—I portion it into individual containers and freeze for up to 3 months. I defrost it in the fridge overnight, then reheat as usual.

FAQs

Can I use raw cauliflower instead of frozen?

Yes. I just chop it into small florets so it cooks in the same amount of time. It blends beautifully into the sauce and softens perfectly.

Can I make this vegetarian?

Definitely. I skip the chicken and either double the chickpeas or add tofu or extra vegetables like mushrooms and zucchini.

Is this recipe spicy?

Not particularly. It’s mild and warming from the curry powder, but not hot. I add chili flakes or hot sauce if I want more of a kick.

Can I make this ahead?

Yes, and I often do. The flavors actually get even better after a day in the fridge, making it perfect for meal prep or make-ahead dinners.

What type of curry powder should I use?

I use a mild yellow curry powder for a classic flavor, but I’ve also tried it with a spicier Madras curry blend when I want extra depth.

Conclusion

This Chicken and Chickpea Curry is one of those recipes I keep coming back to—it’s flavorful, nourishing, and ridiculously easy. Whether I’m craving comfort food or just need something quick and wholesome, this dish always delivers. I love that it’s made in one skillet and uses ingredients I usually already have on hand. It’s a feel-good meal that never feels like a chore.

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