A Quick Word About This Cozy Curry

Hey there! So, you know how some recipes just kind of happen in your life? Chicken and Chickpea Curry is exactly that for me—sort of my comfort food fallback. Last winter, stuck inside during a sleet storm (ugh, British weather…), I whipped this up after rifling around the pantry and, honestly, it’s been on heavy rotation ever since. It’s warm, forgiving, and hasn’t failed me yet, even on those days when I’m barely awake or just don’t fancy cooking more than once. And, on top of all that, it makes the whole house smell amazing. My old housemate once knocked on my bedroom door just to say, “That smells unreal—save me some or we’re not friends anymore.” (He was joking, but also, not.)

Why I Keep Coming Back to This Recipe

I make this when I’ve got leftover chicken knocking around (or sometimes, even leftover roast veg, but that’s another story). My family goes crazy for this because it’s filling and budget-friendly, plus it’s easy to tweak—like, if I’ve run out of spinach, I just skip it. My niece, who says “beans in curry are weird,” now eats it by the bowlful, so that’s saying something. Also, it’s hearty enough that my partner stops asking for takeout. Win-win. Once in a while, I’ve tried to double up thinking we’ll get leftovers for a few days, but, yeah, good luck with that.

Ransack-the-Fridge Ingredients (Substitutions Welcomed!)

2 chicken breasts or 3 thighs, cut into chunks (I’ve used leftover roast chicken, totally works)
1 can (400g) chickpeas, drained and rinsed (or whatever brand’s cheap at the shop — no need to get fancy)
1 big onion, diced up (red onion in a pinch; I’ve even used shallots—didn’t notice much difference tbh)
3 garlic cloves, minced (sometimes I chuck in one more if feeling bold)
1 thumb-sized piece of ginger, grated (no ginger? Sprinkle in some powder, it’s fine)
2 tbsp curry powder (any blend you like; Grandma swears by Sharwood’s but I’m not sold)
1 tsp ground cumin
1/2 tsp chili flakes (skip or add more if you like a kick)
1 tin chopped tomatoes (or, once, I just used passata—came out fine)
100ml (ish) water or chicken stock if you want it saucier
2 handfuls fresh spinach (leave out, or use frozen—no stress)
Salt and pepper
Oil for frying

How I Usually Make It (Give or Take)

Get a big saucepan or deep frying pan, splash in some oil, and heat it until it shimmers (I use olive oil because it’s always in my cupboard, but anything will do).
Chuck in the onions and cook until they go soft and a bit golden—about 5 minutes. This is usually when I absentmindedly check my phone and almost burn them, so keep an eye out. Throw in the garlic and ginger, cook another minute, until your kitchen smells like magic.
Drop in the chicken. Stir until the outsides go white, maybe 3-4 mins. (Don’t worry if bits stick to the pan; that’s flavour!)
Now add curry powder, cumin, and chili flakes. Stir around so the spices wake up (it’s normal if it looks dry—promise).
Pour in the chopped tomatoes, chickpeas, and about 100ml water or stock. Give it a good stir. Season with salt and pepper.
Bring it all to a bubble, then turn heat down, pop the lid on (or, if you lost your lid—been there—just cover with foil), and simmer for 20ish minutes. I sometimes sneak a taste at this stage. If it looks too thick, add a splash more water. If it’s thin, cook a bit longer with the lid off.
Right at the end, chuck in the spinach until it wilts (takes a minute). Adjust salt, pepper, or chili to taste. At this point, the curry should smell irresistible, and if it doesn’t, you probably forgot the curry powder (yep, I’ve done it).

Here’s the Notes My Future Self Needed

I used to be so afraid of undercooking the chicken that I’d overdo it—but actually, as soon as it’s no longer pink, you’re good; it keeps cooking in the sauce.
Leaving the curry for an extra 10-15 minutes seems to make it even better. The flavors sort of hang out together and get along better?
If you open your can of chickpeas and they smell weird, rinse them very well or swap for another tin. Trust me.

Bizarre Variations (Some Great, Some Not So Much)

Okay, so I’ve added sweet potato before—delicious, very filling. I once tried courgette (zucchini) and it went kind of mushy and sad. Felt like eating soggy sponges, so won’t be doing that again. Oh, and if you’re veggie, just double the chickpeas or swap in cauliflower—it’s actually lovely. I’ve also seen a chickpea-only curry at Feasting at Home that inspired one of my experiments.

Equipment (But Honestly, You Can Improvise)

Big saucepan or deep frying pan—don’t have one? Use a Dutch oven or even a regular pot, just stir more often so it doesn’t stick.
Chopping board and sharp-ish knife (I used a bread knife once, got away with it… mostly)
Wooden spoon (if not, any spoon, but the wooden ones make you feel more chef-y)

No Fuss Storage (If You Even Get Leftovers)

I store leftovers in a lidded container in the fridge, where they’d probably last 3 days. Though, honestly, in my house they rarely survive more than a day—everyone turns into snack goblins as soon as they cool down. You can freeze it, too, but the texture of the spinach gets a bit odd. Oh, and don’t forget some good reheating advice from Serious Eats if you want to get that just-cooked taste back.

What to Serve It With (Bowl, Spoon, Sorted)

I almost always scoop mine over fluffy basmati rice or with toasted naan—sometimes just buttered bread if I can’t be bothered. My Dad, weirdly, puts a dollop of plain Greek yogurt on top and claims it’s “the finishing touch,” and, frankly, he’s onto something. Occasionally I sprinkle chopped coriander for color, but not everyone’s fan, so up to you!

The Pro Tips Nobody Told Me—Until I Learned the Hard Way

Don’t rush frying the onions. I once cranked up the heat to get it done quicker—ended up with bitter brown bits and had to start over (cue muttered swearing).
Adding all the spices together at the same time helps—otherwise, you forget one and only realise when it’s served (happened more than once…)
Tasting as you go is key. The first few times I followed recipes without tasting, and, yeah, bland city!

Real Questions I’ve Gotten (Or Asked My Mum, Really)

Can I use chicken thighs instead of breasts?: Yes, and honestly, thighs make it juicier. Sometimes I mix both if that’s what I’ve got; I just cut off any ridiculously thick bits.
How spicy is this supposed to be?: Totally up to you—mine is mild-ish because I have wimpy taste buds. Chuck in extra chili flakes if you like living dangerously, mate.
What if I have no curry powder?: You can throw in a mixture of turmeric, coriander, cumin, paprika… Or honestly, I’ve used garam masala and a bit of leftover tikka spice once and it still tasted curry-ish enough.
Can I use dried chickpeas?: You can, but only if you’ve soaked and cooked them first—trust me, biting into a hard chickpea is, uh, not ideal.
Does this freeze well?: It does, but the spinach, as mentioned, turns a bit sad. Give it a quick stir or add fresh when reheating and it perks right up.

Oh and before I forget (classic me), if you love this, you might want to try the chickpea and spinach curry at BBC Good Food. It’s different, but close cousins, you know?

Chicken and Chickpea Curry