Fragrant chicken curry with chick peas

Fragrant chicken curry with chick peas

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(79 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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10th Jun, 2020
This is really tasty and delicious. I didn't have a chilli but it was strong enough without it (even for husband!). I served this with naan bread, yoghurt and lots of pickles.
6th Jun, 2020
Lovely and warming. I adapted the method a little (frying/ softening the onions and garlic; using dried instead of fresh spices, adding & mixing in one at a time (with a little water if needed) instead of a puree. I also added tomato puree. Sealed the chicken, added chickpeas and then boiling water (not stock). Delicious and easy!
Abbi Hannaford's picture
Abbi Hannaford
1st Apr, 2020
Full of flavour. A great low fat dish that's incredibly easy to make. Instead of 4 chicken breasts I used 2 chicken breasts plus half a medium cauliflower & a few mushrooms. I added half a red bell pepper for added flavour and colour. Highly recommended.
Mrs P.
7th Jun, 2018
Very tasty. I reduced the water but added half a can of chopped toms and a red pepper. Also only blended one of the onions and chopped the other so it still had come texture. Yummy straight away but def. tasted better the next day. Did think it lacked something to start with, but figured that was the fat content, so happy to find such a yummy dish for so few cals.
Manchester Jayne
16th Oct, 2017
This is a very nice, easy recipe. I found it quite hot but then I tend not to measure the spices so its always a bit hit and miss. I added grilled aubergine which disappeared but thickened the sauce and give a nice flavour. I threw some peas in for colour at the end. Would do it again.
13th Apr, 2017
Just made this; delicious! Things that I would change.. I used 3 chicken breasts so I decided to double spice mixture (had to make my own curry powder as threw away curry powder a while ago) worked some spinach in and put in Avecrem 1.5 stock cubes. The longer it rests, the better it is. Served with flat breads and aioli (I know, not a great addition the aioli) but unfortunately I purchased greek yoghurt with sugar rather than natural without (azucardo is spanish for sugared but I was buying low fat and Spain being Spain doesn´t tell you that the low fat version has sugar - even when I looked on the ingredient panel on pot!)- I did throw in a few raisins for sweetness as my curry powder homemade was a little bitter. All in all great and definitely think that this would be better once frozen and reheated so the tastes meld and penetrate.
20th Nov, 2016
Forgot to rate
20th Nov, 2016
Thank you all for your comments on the liquid. I've just made this using 220 ml water and it was delish. Slightly bitter aftertaste which I think was the curry powder. Very easy, very low in calories (5 WW sp without rice).
CherryBrownie's picture
24th Apr, 2015
Wish I had read the comments before making! Was too watery so I had to add thickener as I didn't have time to simmer it down and I wish I'd put some of the chickpeas in the food processor as that makes so much sense. I didn't put in any chillies and only used half the curry powder as I was making for a spice phobic and my 2 year old and it still tasted great. I didn't get adding the chick peas last just to warm through so I added them at the same time as the chicken.
15th Oct, 2014
Thought the flavours were very nice. Paste smelt amazing. However I halved the water as others suggested to 220ml which was good cuz then it wasnt too watery,but then it tasted too much of chicken stock. Nxt time I will do 220ml water and half an oxo cube. Also added sliced red pepper. I put the chicken in just before the stock and water to coat it in the paste for more flavour


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Abbi Hannaford's picture
Abbi Hannaford
1st Apr, 2020
I didn't feel the teaspoon of salt was needed really as the stock had sodium in it already.
24th Mar, 2014
I added a couple of tablespoons of red lentils and some spinach. Really delicious. I will definitely make this again
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