Alright, if you’re looking for a dinner that’s packed with warmth, a touch of spice, and practically cooks itself (well, sort of…), you’ve landed in the right spot. My go-to Chicken and Chickpea Curry is the kind of dish I used to cobble together in my tiny flat after work, relying mostly on whatever was rattling ’round the cupboard—yet somehow, it became my husband’s all-time favourite. Funny, right? I wasn’t aiming for anything fancy, but there’s something about the soft chickpeas soaking up all those spices… Actually, once I dropped the curry powder into my lap instead of the pan, but that’s a story for another time.

Why You’ll Love This Curry (Or at Least Why I Do!)

I make this when my brain can’t handle anything more complicated than deciding between “rice or naan?” My family goes wild for it because it tastes like you spent hours over the stove, but really—it’s a thirty-ish-minute deal (even less if you skip the fancy garnish, which, let’s be honest, I often do). Plus, this recipe forgives pretty much everything. Out of onions? Use a shallot. Forget to defrost the chicken? I’ve been there – just use tinned, though it’s not quite the same (still delicious, though!). This is also my go-to when I need to fend off the hangries with something hearty but cost-friendly, which is more and more often these days…

What You’ll Need (And a Few Cheats, Too)

2 chicken breasts (thighs work if you want richer flavour – or you can swap for a drained tin of chickpeas and skip the meat completely, like that Vegan month I attempted… a bit hit and miss, honestly)
1 can of chickpeas, rinsed (I’m not fussy about the brand, though my gran swears by Sainsbury’s own—any will do)
1 big onion, chopped (shallots are fine if that’s what’s lurking in your veg drawer)
3 cloves garlic, crushed (or a generous squeeze from one of those tubes!)
About a thumb of fresh ginger, grated (or a half-teaspoon of the ground stuff if you’re in a real hurry)
2 tbsp curry powder (sometimes, when I’m feeling flash, I’ll mix half curry powder with a teaspoon of garam masala)
1 tsp cumin
1 tsp ground coriander (optional – I forget it about half the time).
1 tin chopped tomatoes (whole ones in the back of the cupboard? Just squish ‘em up, it’s all good)
About 200ml coconut milk (half a tin; you can use more for a creamier curry or just a splash of single cream if you like)
1-2 tbsp oil, whatever’s handy (I usually use sunflower, but olive is fine too)
Salt and pepper to taste
A handful of chopped fresh coriander, if you happen to have it and don’t hate it

How To Pull This Together (Don’t Overthink it)

Heat your oil in a big-ish pan—something heavy-bottomed is best, but a knackered old frying pan works too. Toss in your chopped onion (or shallot) and fry for about five minutes til it’s soft and golden. If you forget about it and it goes a little brown, it just adds flavour (I tell myself this every time).
Add your garlic and ginger; fry for another minute. The kitchen should smell amazing now. This is where I usually sneak a taste of something nearby… chips? A spoonful of chutney straight form the jar? Don’t judge.
Throw in the curry powder, cumin, and coriander if you’re using it. Stir it about—don’t worry if it looks like a bit of a brownish mush at this stage—it always does. It’ll sort itself out.
Add the chicken. (If you’re using thighs, try to chop ‘em up roughly first, but no worries if you just want to chuck them in whole—just adjust cooking time a smidge). Stir it all around so the meat gets coated in spice.
When the chicken starts coloring (maybe after 4 or 5 minutes), pour in the tomatoes. Scrape the stuck bits off the bottom—as much flavour hiding down there as in your spice cupboard, honestly!
Add the chickpeas. Stir. Then in goes the coconut milk. Give it all one good stir and bring to a gentle simmer—don’t let it go wild, just bubbling softly is perfect.
Cover and simmer for about 15 minutes (longer if your chunks of chicken are big or you’re distracted by kids, pets, or the siren call of Instagram).
Taste. Adjust salt, pepper, or add more curry powder if you want a kick. If it’s too thick, add a splash of water or even more coconut milk. If it’s too runny, just simmer with the lid off for a few minutes. Easy.
Finish with chopped coriander if you must. My partner hates the stuff so I just put it on mine.

Kitchen Notes (Confessions of a Serial Improviser)

I once tried adding spinach; forgot it on the stove and got a weird green mush. Lesson: If you want to add it, just throw in a handful at the very end.
I think this curry tastes even better if you make it in advance. The flavors seem to get all cozy together overnight in the fridge.
Don’t stress about precise timings. If you leave it a couple minutes too long here or there, it pretty much always turns out fine (unless you’re burning it, in which case the smoke detector will probably let you know!).

Some Variations I’ve Tried (Not All Good…)

I’ve swapped the chicken for roast cauliflower before—pretty tasty, especially with a squeeze of lemon at the end.
Added a big dollop of Greek yogurt for creaminess, which is nice, but it can curdle if you whack it in when the pan’s too hot (lesson learned…twice!).
I once tried a peanut butter swirl—honestly, it was a bit much, but the dog seemed keen.

Do You Really Need Fancy Equipment?

If you’ve got a big pot or a saucepan with a lid, you’re set. I use my Dutch oven sometimes, but honestly, it’s just because it looks nice on Instagram. Don’t have a garlic press? Bash it with the side of a knife or use pre-minced stuff in a jar. Life’s too short.

How To Store (Or Not, In My House)

Tupperware works a treat in the fridge for a couple days, but, honestly, it barely ever makes it past lunch the next day around here. If you do manage leftovers, it also freezes pretty well. Just make sure the rice is fresh or you’ll get that odd dry grainy thing going on.

Serving: My Favourite Traditions

We love this with fluffy rice and a stack of poppadoms—sometimes we even serve it with chips (proper British chips, not the skinny fries). If it’s a Friday night, I’ll quickly warm some naan (no shame in shop-bought!) and pop a few lime wedges on the side. Oh, and a cold lager, if you’re so inclined.

Lived and Learned: My Curry Pro Tips

I once tried to rush the onion step—cheated by putting the heat full whack and wound up with burnt, half-raw bits. Just don’t. Soft and slow wins.
Take a minute to taste at the end. The first few times, I thought it was a bit too bland…then realised I had barely added any salt.
If the sauce seems too thin, patience helps—let it bubble down. But if you’re really in a rush, tossing in a handful of spinach or cooked lentils helps thicken things up, sorta like a magic trick.

FAQ—Real Questions I’ve Had (Or, My Mum Texted Me These)

Can I make this in advance? Absolutely! I think it’s even better the next day, honestly. Just stick it in the fridge, covered—warm gently so the chicken doesn’t turn into rubber.
Is it spicy? Not really, unless your curry powder is hot (mine isn’t). Add a chili if you want more heat. Or, better yet, serve with chili oil on the side, like this one from Bon Appetit recommends. (It’s legit.)
I don’t eat meat. Will it still work? Yep! Double up the chickpeas, or chuck in some pan-fried tofu. Though tofu’s never quite satisfied my curry cravings, but maybe it’ll hit the spot for you!
What if I don’t have coconut milk? A splash of single cream or even Greek yogurt (if you remember my warning!) is fine. Or check out this vegan chickpea curry for inspiration—sometimes I borrow ideas from there.
Can I make it in a slow cooker? Actually, yes, just saute the onions and spices first, then dump everything in and leave it on low for 4-5 hours. Might look a little funny, but tastes great!

Anyway, if you try it, let me know! Oh, and if you drop curry powder on your trousers, maybe don’t rub it in—I’m speaking from (messy) experience.