Chicken and chickpeas

Chicken and chickpeas

There is always a tin of chickpeas in the cupboard and by adding it the staple chicken curry recipe you’ve just bagged yourself some extra nutrition and protein.

Recipe By: Fatimah Vadia
Posted on:
  • PREP TIME: 10
  • COOK TIME: 50
  • TOTAL TIME: 60
  • SERVINGS: 3 - 4
  • CALORIES: 437


  • 3 tbsps. ghee / oil
  • 1 tsp cumin seeds
  • 1 medium onion
  • 50g Magic Masala
  • 2 large tomatoes blended
  • 500g chicken
  • 1 tin chickpeas drained and rinsed
  • Fresh coriander


  1. Add Ghee or oil to pan. Add cumin seeds and allow to sizzle (2 mins)
  2. Sauté finely chopped onion in oil until softened and golden (5-7 mins)
  3. Add 50g of MM and 50ml of water to loosen the MM Cook until water evaporates, and oil is visible around the edges (3-4 mins)
  4. Add chopped tomatoes and simmer until thickens, colour darkens, and the moisture evaporates (5-7 mins)
  5. Add chicken and ½ cup of water or to your preference and simmer for 30 minutes (less if using breast meat)
  6. Add chickpeas and water to cover. Simmer until chicken is cooked
  7. Finish with freshly chopped coriander

Chef's Tips

Serve with rice, chapatti or naan