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chickpea chicken protein curry

Chickpea Chicken Protein Curry

This chickpea chicken protein curry is a hearty, healthy, and flavorful meal. Tender chicken, creamy chickpeas, and a rich coconut-spice sauce make it perfect for lunch or dinner. Easy to make and full of protein!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: Main Course
Cuisine: Indian-inspired
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil or ghee
  • 1 large onion finely chopped
  • 3 garlic cloves minced
  • 1- inch piece of fresh ginger grated
  • 2 teaspoons cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1/2 teaspoon chili powder optional, adjust to taste
  • 500 g 1 lb chicken breast or thighs, cut into bite-sized pieces
  • 1 can 400g chickpeas, drained and rinsed
  • 1 can 400g coconut milk
  • 1 cup chicken broth or water
  • Salt and pepper to taste
  • Juice of half a lemon
  • Fresh cilantro chopped, for garnish
Optional sides: steamed rice, quinoa, or naan bread

Method
 

  1. Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
  2. Add chopped onion and cook until golden brown, about 5–7 minutes.
  3. Stir in garlic and ginger. Cook 1–2 minutes until fragrant.
  4. Add turmeric, paprika, coriander, garam masala, and chili powder. Stir to coat onions and release spices’ aroma.
  5. Add chicken pieces. Stir to cover chicken with spices. Cook for 5–7 minutes until lightly browned.
  6. Add chickpeas, coconut milk, and chicken broth. Stir well.
  7. Bring to a gentle boil, then reduce heat and simmer for 20 minutes, until chicken is cooked through and sauce thickens.
  8. Season with salt, pepper, and lemon juice.
  9. Garnish with chopped cilantro. Serve hot with rice, quinoa, or bread.

Notes

  • Use chicken thighs for juicier meat, or chicken breast for leaner protein.
  • Adjust chili powder for your spice preference.
  • Curry tastes even better the next day as flavors blend.
  • Leftovers keep in the fridge for up to 3–4 days or freeze for 2 months.