Fragrant chicken curry with chick peas

Fragrant chicken curry with chick peas

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(77 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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14th Oct, 2011
YUMMY! Cooked as written, husband, 3 yr old and 1 yr old loved it too. This is defo a keeper!
17th Aug, 2011
Quite watery following the basic recipe so will try with suggestions of blitzing some of the chickpeas next time. Very tasty though and could make the basis for a nice soup come the winter.
3rd Aug, 2011
Fabulous! The texture of the chick peas with the chicken works so well. I followed recipe but also added a carrot salad (grated carrot, grated ginger, finely chopped red chilli, fresh corriander and lemon zest/juice) as a side - very refreshing with curry.
9th Jun, 2011
why are the measurements different to the recipe in the book?
18th May, 2011
This was quick and tasty. We used meat on the bone like suggested in one of the comments and it was fine. We cooked our curry for a bit longer to make sure the chicken wasn't raw. Next time we'll add more chilli to make it more spicy as our curry turned out quite mild and towards the end of the meal it was a bit bland. But overall it was good and I would make it again.
8th Mar, 2011
I enjoyed this, even better when left overnight and eaten the next day. Thanks for the suggestuion to blitz half of the chickpeas, really made a difference and thickened the sauce. Loved it.
20th Feb, 2011
This curry was GORGEOUS!! I made it just for me and my boyfriend, so put less meat in, and left it for much much longer to evaporate more of the water, and it was really really nice! Thanks!
6th Feb, 2011
Tried this recipe yesterday for a change and we were pleased with the results. The recipe is not too complex or too long in the cooking. Its now in my binder for future use.
5th Feb, 2011
I have the ingredients to cook this curry so I'll try it today, because instead of the usual Saturday pasta my wife asked for a curry.
22nd Jan, 2011
Made this recipe many times and it never fails to impress guests both young and otherwise


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