Chicken and Chick-Pea Curry with Ginger

This comforting Chicken and Chick-Pea Curry delivers a perfect balance of warmth and texture. Fresh ginger and garlic create an aromatic base, while curry powder infuses the broth with deep, savory notes. The chicken becomes incredibly tender, soaking up the flavorful stock, while the chickpeas provide a satisfying, hearty bite. It’s a simple, one-pot meal that feels like a warm hug on a chilly evening. Perfect served over fluffy basmati rice or with crusty naan bread to scoop up every last drop of the delicious sauce. Ideal for weeknight dinners when you want something exotic yet effortless.

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Description

This comforting Chicken and Chick-Pea Curry delivers a perfect balance of warmth and texture. Fresh ginger and garlic create an aromatic base, while curry powder infuses the broth with deep, savory notes. The chicken becomes incredibly tender, soaking up the flavorful stock, while the chickpeas provide a satisfying, hearty bite. It’s a simple, one-pot meal that feels like a warm hug on a chilly evening. Perfect served over fluffy basmati rice or with crusty naan bread to scoop up every last drop of the delicious sauce. Ideal for weeknight dinners when you want something exotic yet effortless.

Ingredients

3 cloves garlic, minced or crushed
1-inch cube of ginger, peeled and diced (bottled fine)
2 tablespoons vegtable oil
1/2 cup chopped onion
1 Tablespoon of curry powder
1 pound boneless, skinless chicken breasts
14 cup flour
3 cups of chicken stock
3 cups of cooked chick-peas
1-2 tomatos, diced
3 tablespoons of chopped parsley salt, to taste pepper, to taste

Directions

1
In a large saucepan (4 quart), heat oil over medium heat. Add onion and curry powder. Cook about 3 minutes or until onion is tender.
2
Cut chicken into bite-sized pieces. Toss in the flour. Shake off any excess.
3
Increase heat slightly and add chicken to the saucepan. Cook until just brown on all sides.
4
Add garlic, ginger, diced tomatoes, and chicken stock. Bring to a boil, then reduce heat and simmer for 45 minutes, uncovered.
5
Stir in chick-peas and parsley. Cook about 25 minutes or until chicken is fork tender.
6
Add salt and pepper to taste. Serve hot over rice.

Note

All amounts are approximate; use as much or as little spice as you want. The amounts below give a medium spiciness.

For a richer flavor, you can add a splash of coconut milk towards the end of cooking.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: chicken curry, chickpea curry, ginger curry, one pot meal, easy dinner, comfort food, indian inspired, spicy chicken, vegetarian option, rice dish, healthy dinner, slow cooked, aromatic, savory, hearty, weeknight meal, family friendly

Read it online: https://www.chefs-mate.com/recipe/chicken-and-chick-pea-curry-with-ginger/