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Chicken & Chickpea curry

An easy cook healthy Sri Lankan curry

March 6, 2024

An easy-cook healthy Sri Lankan curry

Chicken & chickpea curry

I love this curry and first had it at Hoppers, the Sri Lankan restaurant chain. Their version did not include chickpeas. I’ve added these as they complement the Chicken and sauce well, but feel free to go with the chicken-only version. I think the chicken & chickpea curry makes a healthy option dinner and when I make it I always make a larger batch and freeze a portion for a very quick “bonus” dinner

If you prefer a vegetarian option, you could substitute the Chicken for butternut squash, which makes a lovely alternative. The sauce would also go well with seafood.

A quick word on the chickpeas: I prefer the chickpeas in a jar, but feel free to use the dried or in a tin.

I usually serve it with rice, but in Sri Lanka, they traditionally serve it with roti bread.

Give it a go, and let me know your thoughts. This lighter curry is popular in Sri Lanka and South India. 

Our recipe page features easy-cook versions from some of the best chefs and restaurants.

Ready to serve into bowls

Chicken and Chickpea curry

Serves: 4 People
Cooking time: 30-40mins minutes
Level: Easy
Print Recipe

Ingredients

  • 4-6 Chicken thighs
  • 400 G Chickpeas
  • Marinade for chicken 1/2 tsp of ginger paste
  • Marinade for chicken 1tsp of garlic paste
  • Marinade for chicken 1/2 tsp of tumeric
  • Marinade for chicken 1 tsp of curry power
  • Marinade for chicken pinch of salt
  • 2 tsp of vegetable oil
  • cinnamon stick
  • 4 Green cardomom pods (blended or seeds only)
  • 4 cloves
  • 1 med onion sliced
  • 1 tbsp of Ginger (minced or finly chopped)
  • 1tbsp of garlic (minced or finely chopped)
  • 1/2 tsp of Turmeric powder
  • 2 tsp of chilli spice powder
  • 1 lemon grass stick
  • 10 curry leaves
  • 1 large ripe tomato or 3 tbsp of canned chopped tomatoes
  • 225ml chicken stock or water
  • 100ml Coconut milk
  • 2 green chillies chopped (optional), remove seeds to reduce heat

Instructions

Cut chicken thighs in a bowl, add marinade ingredients, and mix. Leave for an hour or longer.

Marinade chicken with spicesMarinade Chicken with spices

Heat oil in the pan to medium/high heat. Add the cardamon pod, cinnamon stick, and cloves, cook for a minute, then add the onion and cook gently (be careful not to burn). Saute until soft, then add garlic and ginger for 2 minutes. At this stage, add the ground spices, curry leaves, and lemon grass; if the spices stick to the bottom of the pan, add a splash of stock or water.

Reduce heat, add tomatoes, and simmer until they thicken with the other ingredients.

At this stage, add the marinated chicken and chickpeas (a few tbsp of the chickpea juice), cook for 4 minutes, then add the chicken stock, cover the pan, and simmer for 10 minutes. The sauce should thicken slightly.

Add chickpeas and chicken

At this stage, add the coconut milk and simmer for around 8 minutes (or until the chicken is cooked); then add the green chillies and season with salt.

Added coconut milk

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Martin

Martin

A dedicated foodie, bringing all Mayfairs culinary news via the website www.mayfairfoodie. com & organising fun foodie walking tours to Mayfair.

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The Mayfair Foodie

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Hello, and welcome to The Mayfair Foodie!
I'm Martin, a London-born food lover passionate about all things culinary. I've been lucky enough to have travelled the world, sampling some of the best food each country offers. But no matter where I go, I always find my way back to Mayfair, where I can indulge in my favourite dishes from around the world.
This website is an extension of my passion for food. Here, I'll share my reviews of the best restaurants in Mayfair and my recipes for recreating your favourite dishes at home. I'll also share tips on where to find the best food and drink deals, as well as upcoming events in the Mayfair food scene.
Whether you're a local or a visitor, I hope you'll find my website a valuable resource for all things food-related in Mayfair. Bon appétit!

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