Easy Chicken Curry with Chickpeas – A Go-To Meal for Busy Weeks

A hearty pot of Chicken Curry with Chickpeas, enriched with sweet potatoes and bell peppers, simmers on the stove, releasing the enticing aromas of garlic and ginger.

Life can get hectic, and on those busy nights, the last thing you want is to spend hours in the kitchen. That’s why I love this Easy Chicken Curry with Chickpeas—it's one of my go-to meals when I need something nourishing, delicious, and quick to prepare. We call it “Chick-Chick Curry” in my house and I keep the ingredients on hand for meal prep. In just about 30 minutes, you can have a warm, comforting meal on the table, packed with protein, fiber, and immune-boosting ingredients. Plus, it tastes even better the next day, making it a perfect option for meal prep!

Whether you're cooking for yourself, your family, or making a big batch for leftovers, this recipe is simple, flavorful, and adaptable. You can easily make it vegetarian by swapping the chicken for extra chickpeas or firm tofu. Serve it over rice, quinoa, or riced cauliflower for a complete and satisfying meal.

Nutrition Powerhouse

This dish isn’t just easy to make—it’s packed with ingredients that offer incredible health benefits. From protein and fiber to anti-inflammatory spices, each bite supports your body’s overall well-being. Here’s why this meal is a nutritional win:

• High in protein from chicken and chickpeas – it supports muscle and bone health

• Rich in fiber from chickpeas and sweet potatoes – aids digestion and promotes satiety

• Ginger & Turmeric – powerful antioxidants that provide anti-inflammatory and immune support

Easy Meals for Busy Nights

And, if you’re looking for other ways to enjoy chickpeas, you might also appreciate my Slow Cooker Beef "Tagine", which features chickpeas in a completely different way with warm Moroccan spices and a rich, savory sauce. It’s another flavorful, nutritious meal, that’s easy and hands-off using the slow cooker -  perfect for busy weeks. Check it out here!

Easy Chicken Curry with Chickpeas

Ingredients

• 2 tablespoons olive oil

• 2-3 lbs of boneless, skinless chicken – cut into bite-size pieces

• 1 medium yellow onion – chopped

• 3-4 cloves of garlic – minced

• 2 tablespoons grated fresh ginger (or 1 tsp dried ground ginger)

• 2 tablespoons curry powder

• 1 teaspoon turmeric powder

• 1 teaspoon cumin powder

• 1 teaspoon salt

• 1 teaspoon ground black pepper

• 1 medium sweet potato – cut into bite-size pieces

• 1 15oz can of chickpeas (garbanzo beans) – drained and rinsed

• 2 cups of broth (chicken or vegetable)

• 1 green bell pepper – seeded and cut into bite-size pieces

• 1 can of low-fat coconut milk

Directions

1. In a large Dutch oven or soup pot, heat the olive oil over medium-high. Then add the chicken and cook until lightly browned and cooked through.

2. Add the onions and garlic and heat until lightly golden – about 2-3 minutes.

3. Reduce heat to medium-low. Add the ginger, curry powder, turmeric, cumin, salt, and pepper. Stir thoroughly until evenly coated and heat for 30-60 seconds to release the flavors.

4. Add in the sweet potato, bell pepper, chickpeas, and broth. Bring to a boil, then reduce to a simmer for about 15 minutes (or until the sweet potatoes become fork-tender).

5. Stir in the coconut milk and bring to a simmer for another 5 minutes.

6. Serve over rice, quinoa, riced cauliflower, or enjoy it on its own.

Storage & Meal Prep Tips

This curry stores well in the fridge for up to 3 days in an airtight container. The flavors deepen overnight, making leftovers even more delicious! It also freezes well for future meals—just portion it out and reheat when needed.

Garnish with fresh chopped cilantro if desired, and enjoy a cozy, nutrient-packed meal any night of the week!