Chicken curry with chickpeas

Chicken curry with chickpeas recipe

94 ratings

See method

  • Serves 8
  • 20 mins to prepare and 1 hr to cook
  • 260 calories / serving
  • Freezable
  • Healthy


  • 3tbsp vegetable oil
  • 900g boneless chicken thigh fillets
  • 1 onion, sliced
  • 2 red peppers, deseeded and chopped
  • 2.5 piece root ginger, peeled and chopped
  • 2 cloves garlic
  • 6tbsp Tikka Masala or medium curry paste
  • 1tbsp tamarind paste
  • 2 x 400g can chopped tomatoes
  • 300ml chicken stock
  • 225g tinned chickpeas
  • 1tsp caster sugar
  • 3tbsp chopped fresh coriander
  • rice, to serve

Each serving contains

  • Energy

  • Fat

    11g 15%
  • Saturates

    2g 8%
  • Sugars

    8g 9%
  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 12.2g Protein 27.2g Fibre 3.1g


  1. Cut each chicken thigh fillet into four. Heat 2tbsp of the oil in a large frying pan or wok, add the chicken and sauté over a high heat for 10mins or until golden. Transfer to a plate.
  2. Add the remaining oil, onions and peppers to the pan and sauté for 3 mins or until soft.
  3. Stir in the ginger, garlic, Tikka Masala and tamarind pastes and cook for 1 min.
  4. Add the chicken, tomatoes, chicken stock and chickpeas, then bring to the boil. Cover and simmer for 20mins or until the chicken is tender but cooked through with no pink showing. 
  5. Remove the lid and simmer uncovered for a further 10mins or until the sauce has thickened slightly.
  6. Stir in the sugar and season to taste. Stir in the coriander and serve with rice.

See more Curry recipes 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

You may also like

Be the first to comment

blog comments powered by Disqus