Fragrant chicken curry with chick peas

Fragrant chicken curry with chick peas

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(76 ratings)

Prep: 30 mins - 40 mins Cook: 30 mins


Serves 4
A low-fat curry that's packed with full, fragrant flavour - you can make it in one pot, too

Nutrition and extra info

Nutrition: per serving

  • kcal272
  • fat5g
  • saturates1g
  • carbs19g
  • sugars0g
  • fibre5g
  • protein39g
  • salt1.68g
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  • 2 onions, quartered



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 fat garlic cloves
  • 3cm/¼in piece fresh root ginger, peeled and roughly chopped
  • 2 tbsp moglai (medium) curry powder
  • ½ tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 2 tsp paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 1 fresh red chilli, seeded and roughly chopped
  • 20g packet fresh coriander
  • 1 chicken stock cube
  • 425ml/¾ pint boiling water
  • 4 skinless boneless chicken fillets (about 500g/1lb 2oz total weight), cubed
  • 410g can chickpea, drained and rinsed
  • natural low-fat yogurt, basmati rice, naan bread or grilled poppadums, to serve



    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…


  1. Tip the onions, garlic, ginger, ground spices, chilli and half the coriander into a food processor. Add 1 teaspoon salt and blend to a purée. Tip the mixture into a medium saucepan and cook over a low heat for 10 minutes, stirring frequently.

  2. Crumble in the stock cube, add the boiling water and return to the boil. Add the chicken, stir, then lower the heat and simmer for 20 minutes until the chicken is tender.

  3. Chop the remaining coriander, reserve 2 tablespoons, then stir the remainder into the curry with the chickpeas. Heat through and divide between four bowls. Sprinkle with the reserved coriander and spoon over the yogurt, then serve with basmati rice, naan bread or poppadums.

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Comments, questions and tips

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11th Apr, 2013
Fantastic & very easy. Used chicken thighs (with skin on) & medium curry powder plus I baked it in the oven. Very tasty will definitely make again.
3rd Aug, 2014
Lovely recipe but initially I found this watery so added only 300ml water the next time I made..... this is now a household favourite, 5 stars!
6th Jan, 2013
Made this for the family - definitely a keeper :-) Exchanged the chick peas, which they don't like, for sweet potatoes and courgettes (small cubes). This made it go further, cheaper and healthier too!( Although it's already low fat and healthy) Fantastic to find a great all round recipe which they all like! I know this will become a regular favourite.
Suffolk Primrose
23rd Sep, 2012
really lovely - even better after freezing - and low calorie too! great with Sara Buenfeld Prawn and coconut curry and rice/ naan.
19th Sep, 2012
Really lovely flavour. Added a large sprinkling of chilli flakes and hot powder instead of medium for extra bite, and worked really well. Will definitely make again.
30th Aug, 2012
This is really lovely. Added extra chilli as we like it really spicy. It is really nice with cous cous.
20th Jul, 2012
Sounds delish - defo making this tonight and will let you all know how it turns out
16th May, 2012
Tried this again today, but didn't use nearly as much water. Made about 100ml of chicken stock with the oxo cube, then mixed that into the innitial paste to create a slightly saucy paste. Then fried the chicken with some mushrooms and peas (had no chickpeas left) in the paste.. Tasted much better when the paste wasn't watered down. Just the right balance of ginger, as any more would have over powered the dish.
15th May, 2012
Tried this the other night. After blending the paste smelt divine (though I was tearing up somewhat having chosen to add 2 whole red chillies to it). Please do not add the full 425ml of stock! Would recommend around 250ml or so and then subject to personal preference thereafter since adding the full 425ml effectively 'killed' what was otherwise turning out to be a very flavoursome dish. Will definitely be trying this one again in the near future (though with the above amendments).
10th May, 2012
A nice curry, but was lacking a little something. Will try adding an extra little bit of curry powder next time to increase flavour, as well as reducing the ammount of water to about half. A few chopped mushrooms would go nicely aswell.


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