Chicken and Chickpea Curry [One Pan]
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This simple chicken and chickpea curry is a hearty, flavor-packed, and nutritious meal made with tender chicken, chickpeas, vegetables, and a creamy coconut red curry sauce, all simmered together in one pot.
There are three things that are guaranteed to be in my pantry at all times. 1- Coconut milk, 2 – red curry paste, and 3 – canned chickpeas. From there, a quick raid of my produce drawer and I’m guaranteed a flavor-packed, wholesome dinner in minutes.
This Thai red curry chicken I first made years ago introduced me to these flavors, and I’ve since turned them into an easy weeknight Thai red curry dumpling soup, and now this simple chicken and chickpea curry that is all simmered together in one pot (YES!). One pot is a victory in itself.Â
The flavor-to-effort ratio here is superb. Browning my chicken, cooking vegetables, and simmering the coconut sauce all in a single pot means that my post-dinner cleanup involves very minimal washing, which is just what I ordered.Â
I love to have a pot of baked coconut rice in the oven for serving while the curry is simmering.
Ingredient Notes
Coconut milk
This is the star of our sauce. I prefer full-fat coconut milk for its luscious creaminess, but you can use light coconut milk if you prefer, although the sauce will be thinner.
Red curry paste
Thai red curry paste is packed with flavors like lemongrass, galangal, and red chilies. I use the Thai Kitchen (mild and kid-friendly) or Maesri (spicier, more authentic) brands. Although you can certainly make your own paste, not having to spend time chopping and crushing spices is what makes me able to dial down the timer on this recipe.
Avocado oil
I love using a clean, neutral-flavored oil at the start to ensure my chicken gets an even sear. You can use any oil you like to cook with.
Boneless skinless thighs
Chicken thighs tend to be incredibly forgiving, and stay juicy as they simmer. Chicken breast will work great too, just add the chicken back to the pan toward the end of the simmering time, just long enough to cook it through through as they will overcook if it simmers too long.
Yellow onion
A yellow onion or sweet onion are my choices here.
Red Bell Pepper
I love the vibrant pop of red color this brings to the pot, along with a little sweetness..
Cauliflower Florets
Cauliflower is a total superstar in this curry. It tenderizes beautifully during the simmer and soaks in the curry flavor.
Fire Roasted Tomatoes
These add a smoky, and slightly tangy depth to the liquid base. You can use regular diced tomatoes instead.
Chickpeas
My favorite budget-friendly protein addition! They introduce an amazing, rustic texture and make the entire meal feel incredibly filling and substantive.
Lime Juice
I never skip this step. A fresh squeeze of lime juice cuts through the richness of the coconut milk and makes all the flavors pop.
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Cilantro
This herbaceous element of raw freshness helps everything come together beautifully at the end. Skip it if you hate cilantro.
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Most of my recipes include a short step-by-step video tutorial. Just scroll down to the recipe card, or use the “Jump to Video” button at the top of the post!
Step-by-Step Instructions
- Whisk the coconut milk and curry paste together in a medium bowl or large measuring cup until smooth, then set aside.
- Heat the avocado oil in a large saucepan or Dutch oven set over medium heat. Add the chicken and cook until browned on all sides, about 5 minutes. Transfer the chicken to a plate and set aside.
- Add the onion to the pan and cook, stirring, until softened and translucent, about 4-5 minutes.
- Stir in the bell pepper and cauliflower and cook for 2-3 minutes, until just beginning to soften. Add the garlic and cook for 30-60 seconds, stirring constantly, until fragrant.
- Stir in the fire-roasted tomatoes, chickpeas, reserved chicken, and the coconut milk mixture.
- Bring to a boil, then reduce the heat to low. Cover and simmer for approximately 20 minutes, until the chicken is cooked through and the vegetables are tender.
- Stir in the lime juice and cilantro.
- Serve this chicken and chickpea curry with baked coconut lime rice, or any rice if desired, and garnish with additional cilantro before serving.
Helpful Tips
Drop your bite-sized chicken pieces into the hot pot, and let them sit undisturbed for a minute or two before stirring to give them good color. Giving the chicken some time to sear on the outside creates an awesome texture.
Curry paste can be quite thick and sticky straight out of the jar. I take an extra moment to energetically whisk it into the coconut milk in a medium bowl or a measuring cup until it is smooth. We aim for no unexpected spice clumps!
After you remove the chicken from the pan and toss in your diced onion, the onion will begin to release its natural moisture. I use my wooden spoon to scrape up any caramelized bits stuck to the bottom of the pot from cooking the chicken. That is pure, concentrated flavor gold that will be an added bonus to your sauce.
Storage
This chicken and chickpea curry reheats SUPER well and leftover curry is always a lunchtime jackpot for my schedule. Transfer any remaining chicken and chickpea curry into an airtight container and pop it into the refrigerator, where it will happily keep for up to 3 to 4 days.
To reheat leftovers, I prefer to do it gently on the stovetop. Empty the container into a small saucepan set over medium-low heat. Add a tiny splash of water or chicken broth to provide some moisture to the chicken and loosen the curry. If you’re in a rush, you can pop it into the microwave in 1-minute intervals, giving it a good stir in between so it heats evenly.
Tell me what you think!
If you try this recipe, l’d be so grateful if you’d leave a comment and a rating in the recipe card. I love to hear your feedback, and your tips can help other readers too!
Chicken and Chickpea Curry
Ingredients
- 1 15-oz can coconut milk
- 1/4 cup red curry paste I used Thai Kitchen
- 1 tablespoon avocado oil or other neutral oil (canola, peanut, vegetable oil)
- 1 1/2 pounds boneless skinless thighs cut into bite-sized pieces
- 1 medium yellow onion diced
- 1 medium red bell pepper diced
- 2 cups (10 ounces) cauliflower florets
- 2 cloves garlic minced
- 1 15-oz can fire roasted tomatoes drained
- 1 15-oz can chickpeas drained
- Juice from 1/2 lime
- 1/4 cup cilantro chopped, plus more for serving
Instructions
- Whisk the coconut milk and curry paste together in a medium bowl until smooth, then set aside.
- Heat the ghee in a large saucepan or Dutch oven set over medium heat. Add the chicken and cook until browned on all sides, about 5 minutes. Transfer the chicken to a plate and set aside.
- Add the onion to the pan and cook, stirring, until softened and translucent, about 4-5 minutes. Stir in the bell pepper and cauliflower and cook for 2-3 minutes, until just beginning to soften. Add the garlic and cook for 30-60 seconds, stirring constantly, until fragrant.
- Stir in the fire-roasted tomatoes, chickpeas, reserved chicken, and the coconut milk mixture. Bring to a boil, then reduce the heat to low. Cover and simmer for approximately 20 minutes, until the chicken is cooked through and the vegetables are tender.
- Stir in the lime juice and cilantro. Serve with rice if desired, and garnish with additional cilantro before serving.
