If you are a fan of similar chicken stews and soups, be sure to also check out my Crock Pot Chicken Stew and Chicken and Vegetable Soup.
Chicken: You can use boneless, skinless chicken breasts for lighter calories or chicken thighs for a richer flavor. The key is to cut the meat into chicken pieces for fast cooking and caramelized edges. Oil: I used olive oil but avocado oil would also work. Onion: Yellow onion or white onion both work. Bell peppers: Use any color bell pepper that you like. If you are short on time, you can also use canned green chilies instead. Fresh garlic: A few fresh garlic cloves give it a punchy, aromatic flavor. Fresh ginger: Peel and grate the ginger fresh at home for a warm, spicy kick. Spices and seasonings: Use your favorite store-bought curry powder, along with a simple mix of Kosher salt and black pepper. Hot curry powder usually includes the addition of cayenne pepper but if yours doesn’t have it, you can add a pinch of cayenne pepper, if preferred. Tomatoes: We used a can of fire-roasted diced tomatoes for more depth of flavor, but regular canned diced tomatoes would also work. Coconut milk: Full-fat creamy coconut milk provides the creamiest, richest texture. I would avoid light coconut milk for this recipe. Chickpeas: Use one can of chickpeas (aka garbanzo beans), just make sure to rinse and drain beforehand. You can use dried chickpeas and cook them yourself if you have the extra time. Baby spinach: A few handfuls of fresh spinach give it color and nutrition. Fresh kale is a great leafy green substitute. Lime and lime juice: Fresh lime juice gives it a nice, zippy pop. Reserve a few fresh lime wedges for squeezing at the end. In a pinch, lemon juice would also work. Fresh herbs: Finely chopped fresh cilantro leaves are divine in many curry recipes. Fresh mint leaves or fresh parsley would be a nice addition, too.
Storage: Cool to room temperature, then transfer to a large airtight container. Store in the fridge for up to 3 days. Freeze: Cool completely, then transfer to a freezer-safe airtight container. Label, date, and freeze for up to 2-3 months. Thaw: Thaw the chicken curry with chickpeas overnight in the fridge. Reheat: Reheat in a large pot over medium heat until simmering. The chickpea and chicken curry will naturally thicken over time. Add a splash of water or chicken stock to bring it back to the right consistency.
Bread: Serve it with warm naan bread, pita bread, or any other crusty bread you prefer to soak up all that delicious sauce. Rice: Keep it hearty with Brown Jasmine Rice or Basmati Rice, or go low-carb with some Cauliflower Rice instead. Other Grains: Give this chickpeas chicken curry a fun twist with some Lemon Quinoa, Bulgur Wheat Pilaf, or Wild Rice on the side.
Saute chicken in two batches: Searing the chicken in two batches gives more space for the chicken to create caramelized, crispy edges. Plus, all those caramelized bits sitting at the bottom of the pot create so much flavor. Toast the spices: In traditional Caribbean and Indian curries, the spices (i.e. curry powder) and flavorings (i.e. fresh ginger) are toasted for an extended period to really bring out the natural oils and flavors. To replicate this technique, toast the spices for at least 2-3 minutes, until abundantly fragrant, making sure to keep stirring so the spices do not burn. Keep it over a gentle simmer: Cook the chicken with garbanzo beans over a gentle simmer to allow the flavors to meld together. This keeps the chicken juicy while creating an intense and richer taste. Let it rest: Just like so many chicken and chickpea recipes, the flavors intensify the longer they marry together. In other words, chicken chickpea curry is a fantastic make-ahead recipe for the next day and many days after.
