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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15th Mar, 2012
I absolutely love this curry and have it at least once a week! I don't use as much chicken but add chestnut mushrooms and spinach. Very healthy and tasty.
5th Mar, 2012
yum yum yum! made it this weekend for friends coming over and it was fantastic - scrummy! Mine needed longer than 20mins to simmer once the chicken was added as it took quite a while for the liquid to boil off and the sauce to thicken.
3rd Mar, 2012
Brilliant recipe - have just cooked it - very easy - next time I'll whizz 1/2 the chickpeas as suggested - but with some rice and naan to mop up the sauce it was delic..... Don't understand some of the negative comments - must have been using old spices. Will def make again.
2nd Feb, 2012
I didn't really like this, thought it had a weird flavour! Sorry not for me at all.
29th Jan, 2012
My first attempt at making a curry without resorting to shop-bought paste (or takeaway!) I left it simmering for a lot longer than 20 minutes or it would have been far too runny for me. End result - delicious, complex flavour. Will definitely do this again.
25th Jan, 2012
All plates cleared, enjoyed it, but not such a curry taste as I'd expected.
24th Jan, 2012
My favourite curry recipe! Excellent Results from a little bit of chopping and blending. This is the recipe I turn to again and again, and am never disappointed by.
4th Nov, 2011
I forgot to rate it sorry!
4th Nov, 2011
Love this curry. I am dieting so used less chicken but added few types of mushrooms.
14th Oct, 2011
YUMMY! Cooked as written, husband, 3 yr old and 1 yr old loved it too. This is defo a keeper!


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