Chickpea & Chicken Curry

Chickpea & Chicken Curry

Made  times
Jessica Paige 15

Added butter to the olive oil for browning. Used garam masala instead of cinnamon and cloves. Used stewed tomatoes instead of tomato paste. Moved lemon juice to the end of the cooking process so it was not lost. Added sour cream to enhance the creaminess of the chickpeas.

Modified from: Chickpea and Chicken Curry

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Serving size has been adjusted!

Original recipe yields 4 servings



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  1. Heat the olive oil in a skillet over medium-high heat. Cook and stir the onion and chicken until the onion is dark brown, and the chicken is golden, about 5 minutes.
  2. Reduce the heat to medium, and stir in the garlic and seasonings. Cook and stir until the spices are fragrant and the garlic has softened slightly, 1 to 2 minutes. Add the garbanzo beans, ketchup and stewed tomatoes; rinse tomato can with water and add to skillet.
  3. Bring to a boil over high heat, then reduce heat to low, cover and simmer for 10 minutes. Uncover and increase heat to medium-high, and allow the sauce to reduce to your desired consistency. Remove from heat and stir in sour cream and lemon juice. Garnish with cilantro to serve.