Chicken and Chickpea Curry Recipe

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2 votes | 1636 views

This recipe was shared with us by our good friend Marci Chan. Every dish Marci has ever made for us has been delicious, and this was not exception. We made it again last night for ourselves, and enjoyed it again so much that we had to post it. Serve with Raita or Nan if you can find it...otherwise the basmati rice will do. You may want to dial back a bit on the serrano and red pepper flakes (we halved the red pepper) if serving with kids.

Prep time:
Cook time:
Servings: 4 Servings


Cost per serving $1.54 view details


  1. Bring 4 cups of water to boil. Add rice and simmer, cover until water is completely absorbed (about 18-20 minutes).
  2. Season chicken with salt and pepper to taste; brown in 2 tbsp oil over med-hi heat (about 5-8 minutes). Remove and set aside.
  3. Heat remaining oil in some skillet. Add onion & cook until golden (5 minutes). Add garlic, chili, ginger & pepper flakes then cook for a minute. Add cumin, coriander & curry powder then cook for another minute.
  4. Return chicken to skillet and add coconut milk, remaining half cup of water and garbanzos. Simmer until chicken is completely cooked and liquid thickens slightly (10 minutes). Stir in lime juice, brown sugar and cilantro then heat through. Taste and season with salt & pepper if necessary. Serve curry over rice.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 610g
Recipe makes 4 servings
Calories 794  
Calories from Fat 284 36%
Total Fat 32.88g 41%
Saturated Fat 12.58g 50%
Trans Fat 0.46g  
Cholesterol 19mg 6%
Sodium 388mg 16%
Potassium 614mg 18%
Total Carbs 107.37g 29%
Dietary Fiber 7.7g 26%
Sugars 2.26g 2%
Protein 18.99g 30%
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