Jump to Recipe SaveSaved! Pin Recipe This Chicken and Chickpea Curry is a big pot of hearty, flavor-packed comfort food! The ingredient list might look a little long, but don't let that scare you off! Most of the items are pantry staples, and everything comes together in one pot with very little fuss.Chicken and Chickpea Curry is filling without being heavy, and the leftovers are even better the next day! Serve it with rice, naan, or just a spoon and a big bowl—whatever suits your mood.Ingredient Notes These notes are here to help make this recipe a success; they cover some but not all ingredients.

For a complete ingredient list, check out the recipe card below.Chicken thighs: I like to use chicken thighs as they stay tender and juicy.You can also use chicken breasts, but they won't need as much cooking, as they dry out easily.

Cinnamon sticks: These add a wonderful warmth to the curry.If you don't have whole cinnamon sticks, you can replace them with ground cinnamon.Onion: I use a regular brown onion, but white or yellow onions also work.

Ginger: Fresh ginger is best here; it adds such an incredible depth to the curry.You can keep ginger root in the freezer and grate it from frozen! Garlic: The curry is pretty heavy on the garlic (5 cloves), but as always, measure garlic with your heart!  Dried red lentils: These add a creamy thickness to the curry.They break down completely in the curry.

Other lentils won't break down

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