Indian Chicken and Chickpea Tomato Curry Recipe
This homemade Indian-style curry combines pieces of chicken and chickpeas in a thick tomato sauce without cream or coconut. Browning the chicken before simmering keeps the meat juicy, while the chickpeas add a pleasant, slightly floury texture.
This recipe is inspired by North Indian-style tomato-based curries but adapted to be simpler and lighter for home cooking, using ingredients commonly available in European supermarkets., Instead of cream or coconut milk, the richness comes from yogurt in the marinade and the starch from the chickpeas, which makes the dish feel hearty without being heavy.
This curry is naturally dairy-light (only a bit of yogurt in the marinade) and contains no cream or coconut, yet still tastes rich and satisfying., The combination of chicken and chickpeas makes it both protein-rich and filling, ideal as a complete one-pot meal.
Dlaczego ta wersja działa
- Marinating the chicken in yogurt and spices keeps it juicy and well-seasoned all the way through.
- Browning the chicken first builds flavor in the pan, which then enriches the tomato sauce.
- Using canned tomatoes and cooked chickpeas makes the recipe weeknight-friendly while still delivering a deep, spiced flavor.
Chef's tips
For deeper flavor, marinate the chicken for several hours or overnight in the fridge., If you like a smoother sauce, briefly blend the tomato base before adding the chicken and chickpeas., Toast the spices in a dry pan for a minute before cooking the recipe to intensify their aroma, then store them in an airtight jar.
How to serve
Serve with basmati rice, naan, roti, or other flatbreads to soak up the sauce., Add a side of cucumber raita or plain yogurt with chopped cucumber and mint to balance the heat., Garnish with extra fresh cilantro and a squeeze of lime for brightness.
Na co uważać
- Do not cook the garlic and ginger on too high heat or they can burn and turn bitter.
- If the sauce reduces too quickly and starts to stick, lower the heat and add a little water.
- Adjust the amount of hot paprika to your heat tolerance – it is easier to add more at the end than to fix a curry that is too spicy.
Zamienniki
- Use turkey breast instead of chicken breast; cut into similar cubes and extend the initial frying time by 2–3 minutes.
- Replace chickpeas with cooked lentils or canned white beans if you prefer or if that is what you have on hand.
- If you do not have garam masala, use a mix of ground cinnamon, cardamom, cloves and a little extra coriander as a quick substitute.
- For a dairy-free version, skip the yogurt and marinate the chicken with a bit of oil, lemon juice and the same spices.
Ingredients
- chicken breast boneless, skinless - 500 g
- chickpeas cooked or from a can, drained - 240 g
- tomatoes from a can, chopped - 400 g
- onion large - 1 piece
- garlic - 3 cloves
- ginger fresh piece - 2 cm
- plain yogurt thick, for the marinade - 3 tablespoons
- vegetable oil - 3 tablespoons
- ground cumin - 1 teaspoon
- ground coriander - 1 teaspoon
- sweet paprika - 1 teaspoon
- hot paprika or less if you prefer it mild - 0.5 teaspoons
- garam masala - 1 teaspoon
- salt to taste
- sugar balances the acidity of the tomatoes - 0.5 teaspoons
- water - 150 ml
- fresh cilantro chopped leaves, optional - 2 tablespoons
Preparation
- Cut the chicken into 2–3 cm cubes, transfer to a bowl, add the yogurt, 0.5 teaspoon of salt, half the cumin, half the coriander and half the sweet paprika, mix and set aside for at least 15 minutes (it can sit in the fridge for a few hours).
- Finely chop the onion; grate the garlic and ginger on a fine grater or chop them very finely.
- Heat 2 tablespoons of oil in a large pan over medium-high heat, add the marinated chicken and fry for 5–7 minutes, until the pieces turn white on the outside and are lightly browned in spots; transfer them to a plate.
- In the same pan add 1 tablespoon of oil, add the onion and fry for 5–6 minutes, until it softens and is lightly browned on the edges.
- Add the garlic and ginger and fry for 1–2 minutes, stirring, until fragrant.
- Add the remaining cumin and coriander, the sweet paprika, hot paprika and garam masala, and fry for about 30 seconds, until the spices become very aromatic and start to stick slightly to the bottom.
- Pour in the canned tomatoes and water, add the sugar and 0.5 teaspoon of salt, stir and cook for 10 minutes over medium heat, until the sauce thickens and starts to splatter gently.
- Add the browned chicken and chickpeas, stir, cover and simmer for 10–12 minutes over low heat, until the chicken is cooked through and the sauce is thick and glossy.
- Taste, season with more salt and hot paprika if needed, sprinkle with chopped cilantro and serve hot with rice or flatbreads.
Storage
You can freeze the chicken with chickpeas for up to 2 months; after thawing, reheat over low heat with a splash of water so the sauce does not burn.
This curry is designed as a reliable, everyday recipe: simple enough for a weeknight but flavorful enough to serve to guests, with ingredients that are easy to find and a spice level you can adjust to your taste.
