Chickpea Curry Chicken
High protein, low effort dinner in 20 minutes with just a few ingredients. This is also a meal that tastes like you tried way harder than you did!
Chickpea Curry Chicken is one of my favorite high-protein, low-effort dinners. Tender bite-sized chicken pieces and chickpeas simmered in a rich coconut curry sauce with sweet peppers and onions, served over jasmine rice. It looks and tastes like you spent way longer on it than you did. The whole thing comes together in about 25 minutes with mostly pantry ingredients.
I love this recipe because it punches so far above its weight. The combination of coconut milk, curry powder, and chickpeas gives you that creamy-meets-aromatic Indian-curry vibe with a fraction of the work. The frozen pepper and onion blend is the secret weapon. Already prepped, perfectly portioned, and they cook down into the sauce in just a few minutes.
The protein game on this dish is incredible. Between the chicken (about 25 grams per serving) and the chickpeas (another 10 grams), every bowl is over 35 grams of protein. That makes it a perfect meal-prep recipe if you are trying to eat well during the week without giving up flavor. The fiber from the chickpeas keeps you full for hours.
Serve over jasmine rice (microwave bags are the easiest cheat) or cauliflower rice if you are watching carbs. Roast some zucchini on the side for extra vegetables. The whole plate is satisfying, balanced, and tastes restaurant-quality. This is my go-to when I want something exciting but I do not have it in me to cook anything complicated. Let's make it.
📝 Ingredients
- 1 lb pack of chicken, trim off gross parts, cube
- 2 TBSP Extra Virgin Olive Oil (EVOO)
- 1 tsp Season Salt
- 1/2 tsp Garlic Salt
- 1/3 cup of chicken broth
- 1 Can Coconut Milk, Shake Well
- 1 Can Chick Peas, Drained/Rinsed
- 11 oz bag frozen peppers/onions (I used 1/2 of 22oz bag)
- 1 TBSP Curry Powder
- Jasmine Rice or Cauliflower Rice (microwave to keep it easy)
- Zucchini for side dish if you wish
👩🍳 Directions
- 1
Prep the chicken by removing the gross parts and cutting in to cubes. Sprinkle with 1 tsp Season Salt.
- 2
Add 2 TBSP EVOO to a pan on medium high heat and once the oil is hot, add the chicken, then sprinkle with 1/2 tsp garlic salt
- 3
Cook Chicken on one side until you see the whites of the chicken start coming up on the sides and then flip. Cook for an additional 2 minutes until there is no more visible pink on the outside of the chicken (it will not be done yet) and then remove from pan into a separate bowl.
- 4
Add the frozen peppers and onions to the pan and cook on medium high until the water is cooked out and they are totally soft. NOTE: If cooking Zucchini prep it while the peppers are cooking by cutting off the ends, slicing in half, and cutting into wedges. Coat with EVOO + Garlic Salt and cook in a 400 degree oven for about 20 minutes.
- 5
When water is cooked out of the peppers, turn the heat down to medium and add the shaken coconut milk and 1/3 cup of chicken broth. Stir well, then add chickpeas, the chicken, and 1 TBSP Curry powder. Stir well to combine and turn heat up to medium high to cook down for about 6 minutes, stirring every 2 minutes. NOTE: Cook your rice here!
- 6
Serve in a bowl with rice on the bottom and the chickpea curry chicken on stop. Serve Zucchini on the side. Enjoy!
Ingredient Notes & Substitutions
Chicken breasts: 1 pound boneless skinless, trimmed and cubed into bite-sized pieces. Boneless thighs work too.
Coconut milk: One can of full-fat coconut milk. Shake well before opening. Light coconut milk will give you a thinner sauce. The fat is what makes this dish silky.
Chickpeas: One can, drained and rinsed. Garbanzo beans are the same thing under a different name.
Frozen pepper and onion blend: 11 ounces (half of a 22-ounce bag). The pre-chopped frozen blend is a huge time saver. Or use 1 sliced bell pepper and half a sliced onion for fresh.
Curry powder: 1 tablespoon of yellow curry powder. McCormick or any brand. Madras curry powder is a great upgrade.
Seasoning salt: 1 teaspoon. Lawry's is great. Brings depth and savoriness.
Garlic salt: Half a teaspoon. Seasons the chicken as it cooks.
Chicken broth: A third of a cup. Low-sodium gives you the most control over the final salt.
Olive oil: 2 tablespoons for cooking the chicken.
Jasmine rice: For serving. Microwave bags are the easiest. Basmati, white rice, brown rice, or cauliflower rice all work too.
Zucchini (optional): Sliced into wedges, tossed with olive oil and garlic salt, roasted at 400 for 20 minutes. Adds a fresh vegetable side.
How to Store, Reheat & Freeze
Store leftover curry in an airtight container in the fridge for up to 5 days. The flavor deepens significantly overnight as the spices have time to meld with the coconut milk and chickpeas. Reheat in the microwave for 2 to 3 minutes with a splash of water or coconut milk, or warm gently on the stove.
To freeze, cool completely and portion into freezer-safe containers. The curry freezes well for up to 3 months. The coconut milk can separate slightly when thawed but a vigorous stir while reheating brings the sauce back to silky. Thaw overnight in the fridge before reheating.
What to Serve With Chickpea Curry Chicken
Jasmine rice is the classic and best base because it soaks up the coconut curry sauce beautifully. Basmati rice, brown rice, or cauliflower rice (for low-carb) all work too. For a side dish, roasted zucchini is my go-to but roasted cauliflower, sauteed spinach, or steamed broccoli all pair well. Naan bread on the side for scooping up sauce is amazing if you can find it. For drinks, a mango lassi, sparkling water with lime, or a crisp Riesling all pair beautifully with the spices.
💡 Tips for Success
- Cut the chicken into uniform bite-sized cubes (about 3/4 inch). Even sizing means even cooking. Skip the gristle and trim any obvious gross parts as you go.
- Season the chicken with seasoning salt before cooking, then add garlic salt after it hits the pan. Layering seasonings builds flavor at every step.
- Get the pan hot before adding the chicken. A hot pan sears the outside and locks in the juices. A lukewarm pan gives you steamed, gray chicken.
- Do not stir the chicken too soon. Let it sit on one side for 2 to 3 minutes to develop color before flipping. The brown crust is flavor.
- Pull the chicken just shy of done (no visible pink on the outside). It will finish cooking when you add it back to the sauce. Overcooked chicken gets tough.
- Cook the frozen peppers and onions until ALL the water is cooked out. This concentrates their flavor and prevents the final sauce from being watery.
- Shake the coconut milk can hard before opening. The cream separates from the water in the can during shipping. A good shake mixes them back together for the smoothest sauce.
- Use full-fat coconut milk, not light. The fat is what makes the sauce silky and rich. Light coconut milk gives you a thinner, less satisfying sauce.
❓ Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes. Boneless skinless thighs cubed work great and stay juicier. Same cook time.
What kind of curry powder should I use?
Standard yellow curry powder is what you want. McCormick or any grocery-store brand works great. For a more authentic flavor, try Madras curry powder from an Indian grocery, which has a deeper, slightly spicier profile.
Is this spicy?
Mild as written. Curry powder has warmth but not heat. For spicier, add a half teaspoon of cayenne pepper, a chopped jalapeno with the peppers and onions, or a tablespoon of red curry paste.
Can I make this vegetarian?
Yes. Skip the chicken, double the chickpeas to two cans, and use vegetable broth instead of chicken broth. You can also add cubed sweet potato or cauliflower for more substance.
Can I use fresh peppers and onions instead of frozen?
Absolutely. Use 1 sliced bell pepper and half a sliced onion for a similar amount. Fresh will give you more texture and brighter flavor, frozen is just faster.
How long do leftovers keep?
Store in an airtight container in the fridge for up to 5 days. The flavor deepens overnight as the spices meld. Reheat in the microwave for 2 to 3 minutes or warm gently on the stove.
Can I freeze it?
Yes. Cool completely and freeze in airtight containers for up to 3 months. The coconut milk sauce can separate slightly when thawed but a good stir while reheating brings it back together. Thaw overnight in the fridge.
Made this recipe?
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