The BBC Good Food logo
Member recipe
Member recipes are not tested in the GoodFood kitchen.

Chickpea and Chicken Curry

A star rating of 5 out of 5.1 ratingRate
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2
This chickpea and tomato based curry has a variety of spices which you can modify based on your preferences, chicken is easily added to this dish, but can also be left out. Usually served with a scoop of thick natural yoghurt to counterbalance the heat.


  • 1 medium onion
  • 2 cloves of garlic
  • 1 teaspoon of chili powder
  • 1 teaspoon of tumeric
  • 0.5 teaspoon of ground ginger
  • 0.5 teaspoon of ground cumin
  • 1 teaspoon of fine table salt
  • 200 grams of chickpeas
  • 200 grams of chicken breast (optional)
  • One tin of chopped tomatoes
  • One tablespoon of vegetable oil
  • 0% Greek yoghurt for serving (optional)


  • STEP 1
    Add onion and garlic to hot oil and stir over a medium heat until soft.
  • STEP 2
    Add chilli powder, salt, tumeric, ginger, and cumin. Stir over medium heat for 1 minute.
  • STEP 3
    Add chicken, ensure the chicken is cooked and well coated in the spice mixture.
  • STEP 4
    Add chickpeas and undrained tomatoes and let simmer over low heat for 10 to 15 minutes. (If tomato juices evaporate too quickly, add a little water)
  • STEP 5
    Once done, divide the mixture into deep dishes or bowls and add a scoop of yoghurt if desired.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.1 rating

Sponsored content