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Prep 10 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
Chicken Marinade Ingredients
  • 3 chicken breast, cut into large chunks.
  • 1 thumb piece of fresh ginger, grated.
  • 3 garlic cloves, grated.
  • 1 tbsp of mild curry powder.
  • 1 tsp of turmeric.
  • Chilli powder to taste or leave out if you don’t like it hot.
  • 3 tbsps of natural yoghurt.
  • 1 tsp of mango chutney.
  • 1 tsp of caster sugar.
Sauce Ingredients
  • 1 onion, thinly sliced.
  • 1 thumb piece of fresh ginger, grated.
  • 3 garlic cloves, grated.
  • 1 tbsp of mild curry powder.
  • 1 tsp of turmeric.
  • Chilli powder to taste or leave out if you don’t like it hot.
  • 2 x 400g tins of chopped tomatoes.
  • 1 x 400g tin of chickpeas.
  • 70 ml of double cream.
  • 1 knob of butter.
Chicken & Chickpea Curry Chicken & Chickpea Curry

Chicken & Chickpea Curry

Curry in a hurry, from fridge to table in just 30 minutes. I’m all for slow cooking but sometimes you need that fix pronto. And this is the perfect recipe for when you want a curry but don’t want to spend too much time in the kitchen. 


Next time you fancy a curry don’t jump on that app and order one because this recipe will be quicker and tastier than what you get from the takeaway. 


  1. Take all the chicken marinade ingredients and mix them together. Place into a roasting tray and pop into a preheated oven set at 200℃ , ideally if you have time leave to marinate for a couple of hours. Roast for 15 minutes or till cooked through. Depending on how big you made the chunks they may take a little longer or a little less time to cook.
  2. While the chicken is roasting place the onions, garlic and ginger into a saucepan with enough oil to just coat the bottom. Season with salt and pepper and fry over a medium to low heat for 5 minutes.
  3. Next, add the spices and cook out for a minute. Followed by the tin tomatoes and simmer for 5 minutes. Then take a stick blender and whizz to a smooth sauce.
  4. Now add the tin of chickpeas along with the juices from the can, pour in the cream, add the butter and allow that to melt. Check for seasoning, adjusting accordingly and the curry sauce is now ready. Once the chicken is done add to the sauce and you are good to go.


Serve with a mounting of rice, flatbreads, sprinkle with some freshly chopped coriander, and a dollop or 2 of natural yoghurt and mango chutney.

Chicken & Chickpea Curry Chicken & Chickpea Curry

Chicken & Chickpea Curry

Curry in a hurry, from fridge to table in just 30 minutes. I’m all for slow cooking but sometimes you need that fix pronto. And this is the perfect recipe for when you want a curry but don’t want to spend too much time in the kitchen. 


Next time you fancy a curry don’t jump on that app and order one because this recipe will be quicker and tastier than what you get from the takeaway. 

favorite
print
rate
Prep 10 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
Chicken Marinade Ingredients
  • 3 chicken breast, cut into large chunks.
  • 1 thumb piece of fresh ginger, grated.
  • 3 garlic cloves, grated.
  • 1 tbsp of mild curry powder.
  • 1 tsp of turmeric.
  • Chilli powder to taste or leave out if you don’t like it hot.
  • 3 tbsps of natural yoghurt.
  • 1 tsp of mango chutney.
  • 1 tsp of caster sugar.
Sauce Ingredients
  • 1 onion, thinly sliced.
  • 1 thumb piece of fresh ginger, grated.
  • 3 garlic cloves, grated.
  • 1 tbsp of mild curry powder.
  • 1 tsp of turmeric.
  • Chilli powder to taste or leave out if you don’t like it hot.
  • 2 x 400g tins of chopped tomatoes.
  • 1 x 400g tin of chickpeas.
  • 70 ml of double cream.
  • 1 knob of butter.
  1. Take all the chicken marinade ingredients and mix them together. Place into a roasting tray and pop into a preheated oven set at 200℃ , ideally if you have time leave to marinate for a couple of hours. Roast for 15 minutes or till cooked through. Depending on how big you made the chunks they may take a little longer or a little less time to cook.
  2. While the chicken is roasting place the onions, garlic and ginger into a saucepan with enough oil to just coat the bottom. Season with salt and pepper and fry over a medium to low heat for 5 minutes.
  3. Next, add the spices and cook out for a minute. Followed by the tin tomatoes and simmer for 5 minutes. Then take a stick blender and whizz to a smooth sauce.
  4. Now add the tin of chickpeas along with the juices from the can, pour in the cream, add the butter and allow that to melt. Check for seasoning, adjusting accordingly and the curry sauce is now ready. Once the chicken is done add to the sauce and you are good to go.


Serve with a mounting of rice, flatbreads, sprinkle with some freshly chopped coriander, and a dollop or 2 of natural yoghurt and mango chutney.