Chicken-Chickpea Curry Recipe

Name: Chicken-Chickpea Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 plum tomatoes, chopped; 2 large shallots, halved; 1 2 -inch piece ginger, peeled; 1/2 to 1 jalapeno pepper, seeded; 1 teaspoon curry powder; Kosher salt; 3 tablespoons vegetable oil; 2 15 -ounce cans chickpeas, drained and rinsed; 2 cups shredded rotisserie chicken (skin removed); 2 cups frozen cut okra or sliced fresh okra; 1/4 cup chopped fresh cilantro, plus more for topping; Plain yogurt and naan bread, for serving (optional)

Servings: persons

4 plum tomatoes, chopped
2 large shallots, halved
1 2 -inch piece ginger, peeled
1/2 to 1 jalapeno pepper, seeded
1 teaspoon curry powder
Kosher salt
3 tablespoons vegetable oil
2 15 -ounce cans chickpeas, drained and rinsed
2 cups shredded rotisserie chicken (skin removed)
2 cups frozen cut okra or sliced fresh okra
1/4 cup chopped fresh cilantro, plus more for topping
Plain yogurt and naan bread, for serving (optional)

1
Pulse 3 chopped tomatoes, the shallots, ginger, jalapeno, curry powder and 1 teaspoon salt in a food processor until smooth.
2
Heat the vegetable oil in a large Dutch oven or pot over medium-high heat.
3
Add the tomato mixture and cook, stirring often, until darkened and paste-like, 10 to 12 minutes (add water as needed if the mixture is sticking).
4
Add 2 1/2 cups water to the pot and bring to a simmer.
5
Add the chickpeas and cook, stirring often, until the sauce thickens slightly, 8 to 10 minutes.
6
Stir in the chicken, okra and cilantro.
7
Cook, stirring gently, until the okra is crisp-tender, 2 to 3 minutes.
8
Divide among bowls and top with yogurt, more cilantro and the remaining chopped tomato.
9
Serve with naan.
10
Photograph by Charles Masters

425

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 plum tomatoes, chopped, 2 large shallots, halved, 1 2 -inch piece ginger, peeled, 1/2 to 1 jalapeno pepper, seeded, and more.

Yes, Chicken-Chickpea Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken-Chickpea Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions