Serve this easy dish with some steamed brown rice and your favorite roasted vegetable. It cooks up so quickly. Using the chicken thighs assures that yours chicken will be tender and not dry. I love to get my curry from Penzey’s. They have some locations but also have mail order. my favorite is their sweet curry. I served this with roasted zucchini and yellow squash, but any roasted veggies like eggplant, broccoli or cauliflower would be great.

Quick weeknight Chicken and Chickpea Curry

Serves 2


  • 11/2 pounds boneless, skinless chicken thighs , cut into 1 inch chunks
  • 1 15 ounce can chickpeas, drained and rinsed
  • 1 cup chopped tomatoes
  • 1 tablespoon curry powder, plus another 2 teaspoons for sauce
  • (optional)
  • 1 teaspoon turmeric
  • 3 teaspoons smoked paprika
  • 1 1/4 teaspoons kosher salt, divided, plus more as needed
  • 1 medium yellow onion, finely chopped
  • 4 large cloves garlic
  • 1 (2-inch) piece ginger
  • 1 medium jalapeño pepper
  • 1 tablespoon tomato paste
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 (about 14-ounce) can unsweetened coconut milk, preferably full-fat
  • 2 medium limes
  • 1/2 small bunch  fresh cilantro
  • 1/4 cup dry roasted or cocktail peanuts
  • 1 teaspoon fish sauce
  • Cooked rice, for serving
  • 1 tablespoon curry powder
  • 2 teaspoons turmeric
  • 2 teaspoons sweet paprika
  • Kosher salt and pepper
  • 1 medium yellow onion
  • 4 large cloves garlic
  • 1 (2-inch) piece ginger, finely chopped
  • 1 medium jalapeño pepper, small dice, plus more for garnish
  • 2 tablespoons refined olive oil
  • 1 can chickpeas, drained and rinsed
  • 1 (about 14-ounce) can unsweetened coconut milk, preferably full-fat
  • 2 limes
  • Cooked rice and roasted veggies for serving


Place chicken pieces in a medium bowl, add 1 tablespoon curry powder, turmeric, 2 teaspoons sweet paprika, kosher salt and pepper and a tablespoon of oil. Toss to combine and allow to marinate for an hour if possible and up to overnight.

In a heavy bottom skillet, melt butter and remaining tablespoon of olive oil and add onion. Season, stirring occasionally, until softened, about 3 minutes, then add garlic, ginger and jalapeños and tomato paste and chopped tomato and cook stirring, until light golden, an additional 2 to 3 minutes.

Add the marinated chicken and cook, stirring often, until the spices are gently toasted and fragrant, about 1 minute. Add the can of unsweetened coconut milk and chickpeas and stir to combine. Bring to a boil. Reduce the heat to medium-low and simmer until the chicken is cooked through and the sauce starts thickens, about 10 minutes. garlic, ginger and jalapeño. Add additional curry to sauce if you like a stronger flavor and extra paprika for some heat. Meanwhile, juice 1 medium lime, cut the remaining lime into wedges to serve alongside your curry. Garnish with fresh cilantro, sliced jalapeño and red bell pepper as desired.